EL TEJAO, Mexico
EL TEJAO, Mexico

EL TEJAO, Mexico

Regular price £8.90
Sale price £8.90 Regular price £0.00
Blackberry, Dried Fruits, Red Grapes

This coffee is named Tejao, meaning "eagle's nest," in honour of its home high in the mountains of Oaxaca, Mexico. It is cultivated by the indigenous Mazatec community, who use ancestral, chemical-free farming techniques passed down through generations. This deep connection to the land results in a beautifully balanced and sweet cup that tells a unique story of tradition and place.

Weight

Pickup currently unavailable at Coffee House

EL TEJAO, Mexico

200g / Whole bean

  • Coffee House

    Pickup currently unavailable

    20 Borough Parade
    Chippenham SN15 3WL
    United Kingdom

  • Roastery

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +441249263437

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on various factors like aroma, flavour, acidity, body, aftertaste, sweetness and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

What is single origin?

  • Single origin means the coffee comes from one specific region, farm, or cooperative, rather than a blend from multiple places. This allows you to experience the unique characteristics of that area’s climate, soil, and processing methods.

What are tasting notes?

  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process.

What is the processing method?

  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste.
  • Free UK Royal Mail tracked 48 delivery on all orders over £25.
  • For orders under £25 delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Blackberry, Dried Fruits, Red Grapes
SCORE: 85
PRODUCER: Mazatec indigenous farmholders
ALTITUDE: 1,500 - 1,600 masl
VARIETAL: Typica, Bourbon
PROCESSING: Washed

The Mazatec Community

This coffee is produced by the indigenous Mazatec community in the Sierra de Flores Magón, a mountain range in northern Oaxaca, Mexico. For generations, these producers have used ancestral farming techniques, growing their coffee in harmony with nature within an agroforestry system that is free of chemicals.

Despite the exceptional quality of their coffee, the community has historically faced significant challenges with low prices and limited infrastructure. Now, they have access to a local warehouse and coffee lab, which provides the producers with direct training, quality feedback, and fair pricing, ensuring their unique craft and community can continue to thrive.

Oaxaca, Mexico

Located in the far southwest of the country, Oaxaca is one of Mexico's most famous and historically rich coffee regions. The Sierra Madre mountains provide high altitudes and fertile volcanic soils where indigenous communities, including the Zapotec and Mixtec peoples, have cultivated coffee for generations using traditional methods. Many of these farms are small, shade-grown, and organic by tradition, producing coffees known for their sweet, balanced profiles, often with notes of chocolate, nuts, and bright, delicate acidity.

Washed Processing

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.