The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


This coffee offers sweet and balanced flavors that when roasted medium creates a comforting aid to cold January mornings. I am roasting it a little slower and softer, putting just enough color on it to add a toasty base note.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

San Pedro Sochiapam


The farm & mill where the coffee cherry is grown & processed.

Various Smallholders

This selection comes from 34 small coffee farmers who have land near San Pedro Sochiapam, a municipality in Mexico’s Oaxaca state. Like most coffee farmers in this area, these 34 growers manage a few hectares of land and grow multiple crops on their land. They combine their coffee harvests in order to bring their lot to market, and the revenue generated accounts for a substantial portion of their annual income. Just as this coffee is representative of others from Oaxaca, so too are the grower’s operations. Most growers in Oaxaca manage a small farm, and must combine their harvests with others through co-ops or independent organizations.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Typica and Caturra