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Oaxaca, Mexico: Eloxochitlán de Flores Magón Organic
Toblerone, marshmallow, orange zest and toasty hazelnut
$22.40 - $50.77
Roast Level
A Taste of Tradition and Innovation from Oaxaca
This coffee is grown by the Red 5 de Diciembre network, a collective of 1,420 smallholders in the Sierra Mazateca region of Oaxaca, Mexico. Located in Eloxochitlán de Flores Magón, a town with deep indigenous Mazatec roots, the farms cultivate Typica, Bourbon, and Mundo Novo varieties at altitudes of 1500 to 1800 meters.
Careful selective harvesting and a 24-hour fermentation give this coffee a refined traditional flavor profile - a balanced cup with tasting notes of Toblerone-like milk chocolate, marshmallow and lively orange zest.
About the Red 5 de Diciembre Collective
The Red 5 de Diciembre network emerged in 2014 after La Roya disease devastated local crops, forcing farmers to regroup and rethink their approach. Rooted in the traditions of Mazatec culture, the community has long been shaped by its resilience and connection to the land, where smallholder farming has been a way of life for generations.
In recent years, the collective has focused on improving specialty processing and marketing with support from Ensembles de Café, achieving organic certification and higher premiums for their coffee.
Mazatec Roots and World-Class Coffee
Eloxochitlán de Flores Magón itself is named after the famous anarchist and social reformer Ricardo Flores Magón, reflecting the community’s long-standing history of resistance and self-determination. This spirit is evident in their approach to coffee - grown in some of the most remote and sparsely populated mountainous areas of Mexico.
This lot highlights the region’s potential, with a clean and classic flavor profile featuring lively orange acidity, a creamy body, and notes of hazelnut and milk chocolate.
Brewing Guides
Dial in Oaxaca, Mexico: Eloxochitlán de Flores Magón Organic for your favorite method.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium (like sea salt) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 2:45 – 3:15 min |
| Yield | 300–320g |
Use a flat-bottom brewer to encourage balanced extraction. Accentuates chocolate and marshmallow body with citrus lift.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like rock salt) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:30 – 5:30 min |
| Yield | 400–450g |
Fully immerse, stir gently at 3 minutes, plunge at 5. Enhances creamy body and toasty hazelnut complexity.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like flour) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 26 – 30 sec |
| Yield | 36–40g |
Medium pressure and shorter preinfusion highlight sweetness. Good for pulling notes of milk chocolate and orange zest.
Oaxaca, Mexico: Eloxochitlán de Flores Magón Organic
Toblerone, marshmallow, orange zest and toasty hazelnut
$22.40 - $50.77
Roast Level