Mexico Talea de Castro (Ext. Fermentation)

About This Coffee

This coffee is from Talea de Castro in Sierra Norte, Oaxaca, Mexico, grown at 1,100-1,600 meters altitude. Led by producers Eber, Julieta, and Ariel representing ten coffee-producing families, this lot features extended fermentation processing where the coffee fermented in cherry for 48 hours, then was de-pulped and fermented in tanks for an additional 68 hours before drying for 10 days on patios. The varieties include Marsellesa, Sarchimor, and Typica. The flavor profile features notes of maraschino cherry, orange blossom, and banana bread. This is a light roast showcasing the complexity and depth of flavors from this special Oaxacan coffee-producing region.

Origin

Oaxaca (Mexico)

Flavor Notes

Maraschino Cherry, Orange Blossom, Banana Bread

Roast Level

Light

Processing

Extended Fermentation

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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