Mexico Miramar

Melon, shortbread, apple tart

Six smallholder farmers from the hills around Guadalupe Miramar contributed their top lots for this season's limited reserve blend. The cup opens with bright pink lemonade acidity and strawberry candy, evolving into soft pear and melon sweetness with notes of chocolate shortbread and baked apple pastry—a delicious expression of Oaxacan terroir.

This natural-processed coffee from Oaxaca brings a distinctly fruit-forward profile, with Parlor Coffee identifying layered notes of melon, strawberry candy, and apple tart alongside gentler undertones of chocolate and pear. The roaster's tasting sheet—which includes shortbread, pink lemonade, and baked apple pastry—suggests both brightness and textural sweetness characteristic of naturally fermented lots from this Mexican origin.

Oaxaca remains a significant coffee region, and producer Guadalupe Miramar's approach here leans into the fruit-forward aromatics that natural processing can amplify. If you're exploring how fruit and bakery notes interact in coffee, or discovering how fermentation styles shape flavor expression, this lot offers a clear entry point. Reference the flavor wheel to identify which tasting notes resonate most with your palate.