Mexico Talea de Castro

About This Coffee

This coffee is from Talea de Castro, Sierra Norte, Oaxaca, Mexico, grown at 1,100-1,600 meters above sea level. It is a washed processed coffee from ten coffee-producing families led by Eber, Julieta, and Ariel. The cherries underwent 24 hours of fermentation before de-pulping, followed by 48 hours of tank fermentation and 10 days of patio drying. Varieties include Marsellesa, Sarchimor, and Typica. The coffee features marzipan, baking spice, and chocolate flavor notes with a clean cup that highlights the density and sweetness unique to Oaxaca.

Origin

Oaxaca (Mexico)

Talea De Castro (Mexico)

Flavor Notes

Chocolate, Baking Spice, Marzipan

Roast Level

Medium Light

Processing

Washed

Typology

Arabica

Marsellesa, Sarchimor, Typica

Buy from Roaster

Roseline Coffee

Marty Lopes founded Roseline Coffee in Portland in 2012, starting with a 1.5 kilo Proaster and upgrading within a year as demand grew. A former coffee buyer at Barista PDX and Thomas Hammer Coffee Roasters, Lopes built the operation around precision, consistency, and a deep respect for the coffees themselves. Sourcing is driven by team consensus from blind cuppings rather than price lists, and the roastery maintains long standing relationships with farmers across Ethiopia, Kenya, Colombia, Guatemala, and Burundi. The name references Portland's Rose City identity and the roseline pattern in latte art, a nod to the intersection of craft and creativity that defines the brand. Roseline was named a finalist in the 2024 Sprudge Design Awards for both its roasting facility and its packaging.

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