San Mateo

A standout showcase of a beautiful Mexico coffee from Oaxaca.

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From Oaxaca, with love.

Sierra Mazateca comes from the San Mateo Yoloxochitlán micro-region in the Sierra Madre de Oaxaca, cultivated by indigenous Mazatec farmers whose care and craft create exceptional, small-lot coffees. Sierra Mazateca captures the diversity, precision, and vibrant character of Oaxacan coffees, a testament to thoughtful sourcing, meticulous processing, and the dedication of tiny, high-quality producers.

From Oaxaca, with love.

Sierra Mazateca comes from the San Mateo Yoloxochitlán micro-region in the Sierra Madre de Oaxaca, cultivated by indigenous Mazatec farmers whose care and craft create exceptional, small-lot coffees. Sierra Mazateca captures the diversity, precision, and vibrant character of Oaxacan coffees, a testament to thoughtful sourcing, meticulous processing, and the dedication of tiny, high-quality producers.

From Oaxaca, with love.

Sierra Mazateca comes from the San Mateo Yoloxochitlán micro-region in the Sierra Madre de Oaxaca, cultivated by indigenous Mazatec farmers whose care and craft create exceptional, small-lot coffees. Sierra Mazateca captures the diversity, precision, and vibrant character of Oaxacan coffees, a testament to thoughtful sourcing, meticulous processing, and the dedication of tiny, high-quality producers.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Inside the Cup

"This coffee from the moment it was placed on our cupping table as an offer really stood out to us and it has only continued to do so, so much so that we have bought this coffee two harvests in a row through our importing partners at Osito. In the cup, this coffee is extremely sweet and clean, reminding us of flavors like cranberry jam, red currant, and citric like tangerine and orange. we also find a nice sugar cane and fresh almond quality to come through as this coffee cools. This coffee is a beautiful representation of the diversity and special quality of Mexican coffees grown and processed with care, and we've been loving this coffee as a filter offering or a dynamic espresso on it's own and with milk."

—Matt Patch, Coffee Director + Certified Q Grader

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