This coffee is produced by around 180 small producers of El Zapoteco association in Oaxaca, Mexico, at altitudes of 1300-1700 meters. The varietals are Mundo Novo, Typica, and Bourbon, processed using the washed method. The coffee features a creamy body with flavor notes of nutty milk chocolate and flame raisin. El Zapoteco group is of Zapotec heritage and operates across three towns in the Sierra Juárez area, led by Romulo Chavez. The average farm size is less than one hectare producing 100-150 kilos of parchment per year. The coffee is pulped and fermented in hand-built wooden tanks, then dried on traditional woven mats called petates.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
