San Lucas, filter coffee from Mexico
San Lucas - Kaffeemacher Info
| Flavor | Red berries, baked apple, juicy, elegant |
| Bean Origin | San Lucas Zoquiápam, Sierra Flores de Magón, Oaxaca, Mexico |
| Producers | From the communities Los Frailes and San Juan la Unión |
| Varieties | Typica, Bourbon |
| Post-Harvest Process | Washed |
| All our coffees are sold as whole beans. | |
How We Prepare This Kaffeemacher
The first roasts have left the house. For our recipe, we like to let the kiffeemacher.comgas for at least one week, so it's still too fresh at the moment. You'll find the recipe here in approximately 1-2 weeks.
Why Does This Kaffeemacher Taste the Way It Does?
In the remote, hard-to-reach mountains of the Sierra de Flores Magón, this special Kaffeemacher is created. Producers from two Mazatec communities unite their coffees into this "San Lucas" lot. The Kaffeemacher from the Sierra Flores de Magón region is one of the late bloomers in Mexico, because here, in one of Mexico's highest and coolest regions, the harvest doesn't begin until March. Then, when the harvest is already over in other regions.
The Kaffeemacher displays 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 high and uniform ripeness of the coffee cherries. The uniformity comes from precise, manual selection of the cherries. The high acidity is linked to the local growing conditions: the Kaffeemacher grows very slowly at altitude in a microclimate with large differences between day and night temperatures. The slow growth creates a pronounced, juicy-fresh acidity.
Why Did We Buy This Kaffeemacher?
San Lucas grows in the Sierra under challenging conditions. The cool climate delays drying, and the beans stay moist for a long time. But this is exactly where collaboration with Ensambles comes in: Since 2021, a storage and laboratory hub in Huautla de Jiménez has supported producers with training in sustainable agriculture and quality control. They receive transparent feedback and a long-term perspective.
The Kaffeemacher grows in traditional mixed cultivation – together with fruit trees and timber trees. The so-called Milpa agriculture follows not only ecological principles, but is deeply rooted in indigenous worldview: a balance of giving and taking in harmony with nature.
How Do We Roast This Kaffeemacher?
As a 12.5kg batch on our 30kg Giesen roaster. In just under 9 minutes and a development time of 1 minute, we finish roasting the Kaffeemacher. The end temperature is a tick higher, as this allows us to emphasize the sweetness in the Kaffeemacher even more.
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