San Lucas, Filterkaffee aus Mexiko

San Lucas - Coffee Information

How We Prepare the Coffee

The first roasts have left the coffee house. We like to let coffee degas for at least a week before developing a recipe, so it’s still too fresh at the moment. You’ll find the recipe here in about 1–2 weeks.

Why Does the Coffee Taste the Way It Does?

This exceptional coffee comes from 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. Coffee from the Sierra Flores de Magón region is one of the late starters in Mexico, because the harvest here, in one of Mexico’s highest and coolest regions, doesn’t begin until March—when the harvest is already over in other regions.

The coffee has a full body and a soft texture. Its acidity is crystal clear and reminds us of East African coffees. The soft texture is the result of the coffee cherries ripening evenly and fully. This uniformity comes from precise, manual cherry selection. The high acidity is linked to the local growing conditions: the coffee grows very slowly at high elevation in a microclimate with large differences between daytime and nighttime temperatures. This slow growth produces a pronounced, juicy, fresh acidity.

Why Did We Source This Coffee?

San Lucas grows in the Sierra under challenging conditions. The cool climate slows drying, leaving the beans damp for a long time. But this is exactly where the partnership with Ensambles comes in: since 2021, a storage and lab hub in Huautla de Jiménez has supported producers with training in sustainable agriculture and quality control. They receive transparent feedback and a long-term outlook.

The coffee is grown using traditional intercropping, alongside fruit trees and useful timber trees. This Milpa farming not only follows ecological principles but is also deeply rooted in the Indigenous worldview: a balance of giving and taking in harmony with nature.

How Do We Roast This Coffee?

As a 12.5 kg batch on our 30 kg Giesen roaster. We finish roasting the coffee in just under 9 minutes, with a development time of 1 minute. The final temperature is a touch higher, which lets us bring out the coffee’s sweetness even more.