Coconut, Blackcurrant, Ceylon Tea
Loma Ocotitlán takes a quieter path - coconut and blackcurrant sweetness up front, then a delicate Ceylon tea finish that lingers without demanding too much of you. It comes from 22 Mazatec families in Oaxaca's Sierra de Flores Magón, using a 72-hour anaerobic washed process they were trying for the first time. The result is layered and distinctive, and it wears that lightly.
Tropical, tea-like, quietly complex cup
Loma Ocotitlán comes from a small village in the Sierra de Flores Magón, Oaxaca, where 22 Mazatec families grow coffee under a diverse agroforestry canopy at high altitude. What makes this lot particularly interesting is the process: after depulping, the beans are sealed into oxygen-free tanks for 72 hours before being washed - an anaerobic washed method the community was trying for the first time when this lot was produced.
The result sits somewhere between the clarity of a classic washed coffee and something a little more adventurous. Coconut and blackcurrant give it a tropical, fruit-forward character, while a Ceylon tea finish keeps things light and composed. It rewards a little attention - filter brewing suits it well, letting those layered flavours settle into the cup properly.
Press Coffee sourced this as their first Mexican coffee, and it's easy to see why it made the cut. Distinctive without being difficult, and quietly compelling from first sip to last.
About the Roaster
Press Coffee started life in 2013 as a single espresso bar on Fleet Street, grew to seven sites across Central London, and in 2019 found its footing with a roastery in Herne Hill. Andy and Nelly now run it as a focused roasting operation - sourcing, roasting and supplying coffee to wholesale partners and home brewers alike, with a small, close-knit team who take the coffee seriously without making a performance of it.
