This coffee was cupped blind, side-by-side with two other Central-American coffees. I roasted these beans twice, first light (City) and then to a Full-City level. The coffee was rested for about 15 hours prior to formal cupping, and 2 to 3 more days prior to brewing and pulling espresso shots. For more information on my roaster and method, see our reference page.

Oaxaca Pluma is one of Mexico's most outstanding coffees. Oaxaca is also one of the most beautiful areas in the country and a personal favorite. Tres Oros is the mill name given to this coffee, combined from a group of Oaxacan farms, all at elevations of from 4000 to 5000 feet. The prep on this coffee is really something... I was hard-pressed to find a single "full defect" as defined by the SCAA, in the 1/2 pound that I received as a sample.

In the cup, the coffee is rather light, very sweet and nutty with some slight floral highlights, and it's squeaky clean. It has snappy acidity that helps it to poke through milk as a cappuccino and, taken to the first snaps of 2nd crack, it even can serve as mild, non-complex SO espresso in a pinch. But of course, it's at it's best roasted light, as a brewed drink, especially prepared in a vac pot.

Dry fragrance: 4.1
Wet Aroma: 4.2
Flavor: 7.4
Finish: 7.3
Acidity: 7.7
Body: 7.0
______________________
TOTAL (subtotal + 50): 87.7

• Lighter Roasts: Best this way for brewed drinks .
• Darker Roasts: At Full City, it can serve as a one-dimensional SO espresso but is better as a cappuccino.
• As Espresso: Not very complex. Just a pleasant drink or it can be used as a sweet neutral base for a blend.