San Lucas, filter coffee from Mexico
San Lucas - Coffee Information
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Taste: |
Currant, baked apple, caramel, soft |
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Bean Origin: |
San Lucas Zoquiápam, Sierra Flores de Magón, Oaxaca, Mexico |
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Producers: |
from Los Frailes and San Juan la Unión |
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Varieties: |
Typica, Bourbon |
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Post-harvest process: |
washed |
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All our coffees are sold as whole beans. |
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How we prepare the coffee
David developed and optimized the recipe using the Hario Switch and the following equipment:
Water: total hardness 3°dH , alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Hario Switch
Filter paper: Hario V60 Paper
Why does the coffee taste the way it does?
This special coffee is grown in the remote, hard-to-reach mountains of the Sierra de Flores Magón. Producers from two Mazatec communities combine their coffees to create this "San Lucas" lot. The coffee from the Sierra Flores de Magón region is one of the late bloomers in Mexico, as harvesting here, in one of Mexico's highest and coolest regions, only begins in March. This is when the harvest in other regions is already over.
The coffee exhibits a full body with a soft texture. The acidity is crystal clear and reminds us of East African coffees. The soft texture is due to the high and uniform ripeness of the coffee cherries. The uniformity comes from precise, manual selection of the cherries. The high acidity is related to the local growing conditions: the coffee grows very slowly at altitude in a microclimate with large differences between day and night temperatures. This slow growth ensures a pronounced, juicy-fresh acidity.
Why did we purchase San Lucas?
San Lucas grows in the Sierra under challenging conditions. The cool climate delays drying, and the beans remain moist for a long time. But this is exactly where the collaboration with Ensambles comes in: since 2021, a storage and laboratory hub in Huautla de Jiménez has been supporting the producers with training in sustainable agriculture and quality control. They receive transparent feedback and a long-term perspective.
The coffee grows in traditional mixed cultivation – together with fruit trees and timber. This so-called Milpa agriculture not only follows ecological principles but is deeply rooted in the indigenous worldview: a balance of give and take in harmony with nature.
How do we roast this filter coffee?
As a 12.5kg batch on our 30kg Giesen roaster. We finish roasting the coffee in 8:40 minutes with a development time of 45 seconds. The final temperature is a tad higher, as this allows us to emphasize the sweetness in the coffee even more.
Guaranteed origin
We know exactly where our coffee comes from and when and where it was roasted.
Personal advice
We are here to help you with any questions or problems.
Fast shipping
Delivery from Germany or Switzerland
Free shipping in DE from €75
