San Lucas - filter coffee from Mexico

This washed Typica bourbon blend comes from two indigenous communities in the highest elevations of Oaxaca. Their coffee is smooth, elegant, and caramelly sweet. ß. A feel-good coffee with notes of currants and a full body.

San Lucas - Coffee Info

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew

Taste: Caramel, currants, full-bodied

Origin of the beans: Sierra Flores de Magón, Oaxaca, Mexico

Producer end: from Los Frailes and San Juan la Unión

Varieties: Typica, Bourbon

Post-harvest process: washed

All our coffees are sold as whole beans.

This is how we would prepare San Lucas: V60

David used the following equipment to develop the recipe:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
Filter paper: Hario V60 paper

Why does San Lucas taste the way it does?

The coffee has a full body with a smooth texture. The acidity is crystal-clear and reminiscent of East African coffees. The smooth texture is due to the coffee cherries' high and uniform ripeness. This uniformity is achieved through precise, manual selection of the cherries by the producers. 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.

Tell me more about San Lucas filter coffee  

This special coffee is grown in the remote, inaccessible mountains of the Sierra de Flores Magón. Producers from two Mazatec communities combine their coffees to create this "San Lucas" lot. Coffee from the Sierra Flores de Magón region is one of Mexico's late bloomers, as here, in one of Mexico's highest, cool regions, the harvest only begins in March—when the harvest is already over in other regions.

The coffee is grown in traditional mixed farming practices, alongside fruit trees and timber. 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.

Conditions in the Sierra are challenging: the cool climate slows drying, and the beans remain moist for a long time. But this is precisely where the collaboration with Ensambles comes in: Since 2021, a storage and laboratory hub in Huautla de Jiménez has been supporting producers with training in sustainable agriculture and quality control – ensuring fair prices, transparent feedback, and a long-term perspective.

Why did we buy the San Lucas ?

On the one hand, because our partners from Ensambles always recommend coffees that are just right for us – like this time when Aissa said: “You have to try this one.” On the other hand, because this coffee is simply a complete package: dense texture, lots of sweetness Taste and the potential to become a true classic – with a lively acidity that reminds us of East African coffees.

How do we roast this coffee?

As a 12.5kg batch on our 30kg Giesen roaster. We roast the coffee in 8:40 minutes and a development time of 45 seconds. The final temperature is a bit higher, as this allows us to preserve the sweetness. can emphasize the taste in coffee even more.

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