Mexico Washed Field Blend. 

THE CUP

Classic and comforting with a twist. Baking chocolate, fresh strawberry, and honey weave into a cup that’s both sweet and balanced, with structure and depth that reflect the high-elevation terroir of the Sierra Mazateca.

THE ORIGIN

• Region: Sierra Mazateca, Oaxaca, Mexico

• Community: Paxtle (San Mateo)

• Process: Washed

• Fermentation: 48h in cherry + 72h underwater

• Drying: Raised beds, 20–25 days

THE PRODUCERS

This lot comes from Paxtle, a small group of farmers in San Mateo on the western side of the valley. Individual producers harvest such limited quantities that exporting their coffees separately isn’t yet possible. Instead, their highest-scoring micro-lots are blended together to create this exportable regional lot.

WHY SEY SELECTED IT
SEY rarely work with multi-producer blends outside of East Africa, but Paxtle is an exception. Each farmer’s lot is carefully hand-picked, floated, fermented, and dried with meticulous care, and the blend showcases the best of the region. Looking forward, their goal is to support single-producer separations here - but for now, this regional expression captures the sweetness, fruit, and character of the Sierra Mazateca beautifully.

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.