We’re excited to release this gorgeous washed Typica lot from Mexico. It’s beautifully complex, with bold fruit and berry notes you might normally associate with a naturally processed coffee. A short cherry oxidation step during processing helps bring these flavours forward, giving the cup a punchier, more expressive profile.
Renato Martinez
£13.00
£48.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
In the cup we find raspberry jam, mulberry and soft rose florals.
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OriginSierra Mazateca, Oaxaca
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CountryMexico
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Altitude1,700-1,850 MASL
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ProcessWashed
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VarietyTypica
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NotesRaspberry Jam, Mulberry, Rose
This coffee was grown between 1,700 and 1,850 masl by Renato Martinez and his wife Angelica in the Sierra Mazateca, Oaxaca. Like many producers in the region, farmers here typically work small parcels of land, often totalling fewer than three hectares. The Sierra Mazateca is a remote mountain range north of Oaxaca City, named after the indigenous Mazatec people, who refer to themselves as Ha shuta Enima, meaning “those who work the hills”.
Cherries are selectively hand-picked at peak ripeness, sorted and rested for two nights before pulping. The coffee is then fermented dry for 48–72 hours, washed, and dried slowly on traditional patios under shade netting for 7–14 days.
The coffee is mainly of the Typica variety. Until the 1940s, much of the coffee grown across Central and South America was Typica, but because the variety is low-yielding and susceptible to disease it has gradually been replaced across much of the region. Despite this, Typica remains highly prized for its exceptional cup quality, and growing it requires real commitment from producers like Renato. It can be a risk, but when done well it can result in truly outstanding coffee.
We sourced this coffee through our partners at Red Beetle Coffee Lab, who have been working closely with producers in this community for around three years to improve quality and connect Mazateca coffees with the speciality market. We’re proud to share an example of high-quality Oaxacan coffee.
Cherries are selectively hand-picked at peak ripeness, sorted and rested for two nights before pulping. The coffee is then fermented dry for 48–72 hours, washed, and dried slowly on traditional patios under shade netting for 7–14 days.
The coffee is mainly of the Typica variety. Until the 1940s, much of the coffee grown across Central and South America was Typica, but because the variety is low-yielding and susceptible to disease it has gradually been replaced across much of the region. Despite this, Typica remains highly prized for its exceptional cup quality, and growing it requires real commitment from producers like Renato. It can be a risk, but when done well it can result in truly outstanding coffee.
We sourced this coffee through our partners at Red Beetle Coffee Lab, who have been working closely with producers in this community for around three years to improve quality and connect Mazateca coffees with the speciality market. We’re proud to share an example of high-quality Oaxacan coffee.
