Crown Jewel Mexico San Mateo Yoloxochitlán Double Fermented and Washed – 33170-1 – SPOT RCWHSE

Price $159.50 per box

Box Weight 22 lbs

Position Spot

Boxes 20

Warehouses Oakland

Flavor Profile Peach, plum, lemongrass, honey

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 This is a double fermented and washed coffee from Oaxaca, Mexico, produced by independent farmers and sourced and exported collaboratively by Terra Coffeas México and Galguera Gomez.   

The flavor profile is stone-fruit forward with strong notes of peach and plum, ample honey-like sweetness, and a lovely delicate lemongrass florality and complexity.  

Our roasters found that this coffee needs a longer Maillard reaction during both the yellowing and post-development phases.  

When brewed, we recommend a moderately coarse grind setting and aiming for a slightly higher extraction in your brew. 

Taste Analysis by Isabella Vitaliano 

 This is the second consecutive year that we’ve fallen head-over-heels in love with this little Pluma coffee from Oaxaca. It’s one of the best such selections we’ve tasted from the state, surely in no-small part due to the uncommon multi-stage fermentation process prior to washing. 

Collaborative sourcing combined with streamlined processing and high-quality control is a recipe for success in any coffee, but particularly this Mexico Yoloxochiltan lot. A standout on a table of recent Mexican arrivals, we found this complex, bold, lively and juicy. From watermelon, orange soda, mango, raspberry, dense chocolate and peaches, the profile brings myriad flavors, and you’ll find your cups depleting quickly to sort out exactly what notes are coming out from this coffee.  

On pour over, depending on the brew, Tim found soft stone fruit flavors, sweet herbal notes and of course, chocolate and cacao like flavors. An espresso shot will present flavors like orange, milk chocolate, berries, hot toddies and a touch of chili.  

Fondly called “yolo” at The Crown, the team is thrilled to feature this coffee once again, on the Crown Jewel menu.  

Source Analysis by Mayra Orellana-Powell 

Collaborative Sourcing  

When coffee is cultivated and harvested from small family-owned farms, exporters play a critical role in ensuring quality and fairness. The collaborative sourcing team of Terra Coffeas México and an export company called Galguera Gomez hit the mark on delivering high-quality community lots with traceability and transparent pricing for farmers. Galguera Gomez has been preparing and exporting coffee since 1985 and specializes in preparing traceable Oaxacan lots and paying producers higher incomes for the quality of their coffee. Terra Coffeas México provides post-harvest strategies and cupping expertise that has brought many talented producers into the specialty coffee fold. The model is the perfect hybrid where individual farmers take responsibility for farm management and the post-harvest process with support from Terra Coffeas México, ensuring that each farmer has access to best practices.  

Growing Region  

This particular lot comes from families living near the town of San Mateo Yoloxochitlán who cultivate coffee on farms with just a few acres. Known as the Sierra Mazateca de Oaxaca, this growing region is located in the northernmost corner of Oaxaca where the local population still wears traditional indigenous clothing and intercrop coffee with bananas, corn, beans, and fruit trees.  

Processing details  

During the harvest, each producer follows a strict protocol which includes picking cherries at optimum ripeness, hand sorting, and floating in a salt solution to remove damaged, undeveloped beans and inoculating the cherries before macerating for 48 hours. Next, the beans are depulped, and fermented for 24 hours while submerged in water. After fermentation, the parchment is washed and placed on patios or raised beds to slowly dry to 11%.  

Exporting preparation  

Dried coffee is transported to the Galguera Gomez dry mill facility where coffee is received and stored in GrainPro bags, cupped and selected for export. The Galguera Gomez preparation ensures traceability and quality control throughout the post-harvest process, which is a vital process for establishing higher prices for producers. 

Green Analysis by Isabella Vitaliano 

Terra Coffeas México team and exporting partner Galguera Gomez prove to excel yet again in cup and in prep. The collaborative sourcing group, Terra Coffeas is responsible for providing post-harvesting strategies and cup quality evaluation. In the green you can find clean prep with a dense screen size range between 16-18. A slightly below average moisture content coupled with an average density range you can take this coffee a bit more gently in the roaster to cultivate some of those complex mango and watermelon-like flavors. 

Diedrich IR-5 Analysis by Doris Garrido

Envision a region in Mexico brimming with cultural richness and home to 19 distinct ethnic groups. This diversity is so profound that each ethnicity has preserved its unique traditions and languages —approximately 54 in total — most still actively spoken today. This is the state of Oaxaca, an expanse celebrated for its exceptional gastronomy, art, and textiles, and as the birthplace of some of the finest corn varieties. Oaxaca is also renowned for mezcal, and here, coffee is traditionally enjoyed with a “piquete”— a shot of mezcal. But Oaxaca’s offerings don’t end there; it has gifted us with a vibrant, flavorful coffee from the northern highlands, specifically the Sierra Mazateca. The producers are located in the Cañada region near the town of San Mateo Yoloxochitlán, part of the Teotitlán Flores Magón municipality. While you may be familiar with Pluma, Oaxaca’s famed coffee cultivar, (that one belongs to a different region, “Pluma Hidalgo”), this coffee I’m referring to is not, comprising varieties like Bourbon, Marsellesa, and Typica. My recent tasting of coffees from this region allowed me to appreciate the producers’ craftsmanship. This particular coffee impressed me with its notably vibrant acidity, evoking orange blossom notes. Contrary to the typically delicate and subtle coffees of this region that I have tasted in the past, this one stood out with its tangy clarity. The producers have truly showcased their ability to elevate the flavors to remarkable heights, and I am both delighted and honored to roast their beans. 

The roasting process lasted 9 minutes and 37 seconds, with 4 minutes and 44 seconds dedicated to drying, 3 minutes and 26 seconds to yellowing, and 1 minute and 27 seconds to post-development. I began with 50% Diedrich airflow, increasing to 100% at 360°F, handling the roast with care as my main goal. 

For this roast, I set the charge temperature at 420°F with airflow and waited for the turning point before introducing gas, initially at 100%. After 3 minutes, I reduced it to 30%. I aimed for straightforward adjustments to gas and airflow, and the coffee responded well, reaching the first crack at 385°F. I concluded the roast with an end temperature of 396°F, then immediately proceeded to cup. Although I’m aware that cupping immediately post-roast doesn’t allow the coffee to rest, my eagerness prevailed. My tasting notes highlighted a bright acidity with flavors of Meyer lemon, plum, fresh cantaloupe, and crisp cucumber, all rounded off with a hint of dry spices and a chocolate finish. In agreement with Chris Korman, who joined me for the tasting, we concluded that further development could enhance the sweetness, particularly by extending the Maillard reaction during both the yellowing and post-development phases. This adjustment could potentially refine the sweetness of this already exceptional coffee. 

Aillio Bullet R1 IBTS Analysis by Evan Gilman 

 Unless otherwise noted, we use both the site and Artisan software to document our roasts on the Bullet. You can find our roast documentation below, by searching on, or by clicking on the Artisan links below.  

Generally, we have good results starting our 500g roasts with 428F preheating, P6 power, F2 fan, and d6 drum speed. Take a look at our roast profiles below, as they are constantly changing! 

Ever since meeting Lalo Perez Varona and hearing about his work, I knew that Mexico had huge untapped potential for high quality coffee. Well before this idea entered the common consciousness, we would occasionally get a Mexican coffee on bar (way back in my barista days) that would blow our minds despite being named something incredibly generic. There was something there that wasn’t being talked about, that needed talking about. 

Now, after more years than I care to admit, we’re getting phenomenal coffees from Mexico like this one from Terra Coffeas and Galguera Gomez. I wanted to provide ample power for this coffee to move through Green/Drying stage quickly enough to preserve some of the brighter acids I was told about beforehand, but I also needed to slow the roll after yellowing, moving into Maillard. This was a delicate but not insurmountable operation as this coffee has very low moisture content and water activity, something that will keep this coffee tasting fresh for a long time to come at the expense of some of those browning reactions we see with a higher moisture content coffee.  

I started with P9 power and F2 fan for that good initial push, then ramped down to P8 power a little after turning point. At peak rate of change (around 37F/min), I introduced F3 fan, then increased to F4 at yellowing. This was sooner than usual, so that I could draw this coffee as slowly as possible through Maillard. At 350F / 5:00 I reduced power to P7 anticipating that the coffee would pick up speed a little before crack, and I’m glad I did so because that’s just what happened. F5 fan just before crack helped temper this reaction, and I was able to get 1:32 of post-crack development for around 17% of the roast. The roast was on the shorter side at 8:40, but the results were just what I was looking for.  

This coffee screamed Typica to me, with straightforward sweetness and a peachy basil flavor that I just kept chasing sip after sip. This coffee was somehow simultaneously juicy and dry, like a great white wine – but only in the texture. The flavors here were clean, ripe fruits and pleasant herbal aftertaste all the way through. This coffee’s flavor is curious enough to keep you coming back for cup after cup, and I’m happy to say it comes from our North American neighbors down South!  

You can follow along with my roast here at 

Ikawa Pro V3 Analysis by Isabella Vitaliano  

Our current Ikawa practice compares two sample roast profiles, originally designed for different densities of green coffee. The two roasts differ slightly in total length, charge temperature, and time spent between color change in first crack. You can learn more about the profiles here. 

A standout on a large table of other Mexican arrivals, the team got complex notes of chocolate, dried mango, orange zest, watermelon, and peaches and cream.  

On the low density roast we experienced a toned-down version of this coffee in the cup with notes like peach, sweet peanut butter and vanilla. Although toned down it was still expressive and an easy to drink profile.  

The high-density roast has flavors like lemon zest, orange blossom, pluot and raspberry pastry. It was dense, lively and the flavors were a bit out of the ordinary for a Mexican coffee, which is why I loved it so much.  

I highly recommend trying out our high density profile on this coffee before moving on to your production batches. 

You can roast your own by linking to our profiles in the Ikawa Pro app here: 

Roast 1: Low Density Sample Roast 

Roast 2: High Density Sample Roast   

Brew Analysis by Tim Tran 

This exciting double-fermented, washed coffee coming out of Yoloxochitlan Mexico from the Terra Coffeas Mexico team was a treat to brew. The care and attention provided by Terra Coffeas Mexico in terms of processing really let this small lot of coffee shine and the multitude of brews we made boasted a lovely spectrum of flavors. 

Our initial brew was made at a 1:15.79 ratio at a moderately coarse grind on a conical brewer. The coffee had a fairly standard brew time and slightly higher extraction percentage, at 3:28 and 19.00% respectively. We tasted sweet stone fruit consisting of plums and peaches that were complemented by notes of cacao, fudge, and lemongrass. The cacao notes were further accented by weighty body and long finish to the coffee. 

As the extraction was on the higher end, we sought to try a 1:16.67 ratio for our next brew. The coffee remained surprisingly soluble and extracted similarly at 18.92%. However, the lowered dose of coffee shifted the flavor profile to a more stone fruit forward profile, with our team finding much more apricot, plum, and peach, with quieter toffee notes. 

For our third brew, we sought a coarser grind setting while moving back to a 1:15.79 ratio. At a coarser grind setting, the extraction percentage dropped further to 18.25%. At this grind setting and ratio, the coffee presented a much more herb-forward profile, with lemongrass, thyme, and tea tannins cresting at the forefront of the coffee’s flavors. 

Moving back to our initial moderately coarse grind setting on a flat-bottomed brewer, we found the coffee to really bring the chocolate and fudge notes to the forefront of the flavor profile. The coffee also featured some hints of maple syrup, honey, and black tea. 

 All-in-all this coffee served beautifully across our many different brews. However, we prefer and recommend this coffee at a moderately coarse grind setting, favoring the balanced taste coming from the interplay of the various flavor notes we found in our first brew. We recommend aiming for a slightly higher extraction in your brew. 


Espresso Analysis by Alisha Rajan 

This double fermented Oaxacan delight was the surprising burst of fruity flavor that I did not even know I needed. Dialing in this coffee was a sweet and savory treat. The double fermentation process and tremendous attention to detail in pre- and post-harvest processes yield a coffee that is complex and herbaceous yet bursting with lively citrus and stonefruit character.  

The first notable extraction came in at a moderate-high dose of 18.5g with a yield of 37.2g in 34 seconds. The star of the show, this one presented an undeniable orange creamsicle flavor mingled with sweet sage, Saigon cinnamon, and a milky chocolate finish. Luscious yet light on the tongue, this shot had a pleasant lingering spice that left me wanting more.  

The second notable extraction also came in at a moderate-high dose of 19.0g with a yield of 37.5g in 40 seconds. This shot was reminiscent of the previous one in terms of the creamy orange, yet also carried with it a deeper chocolate and candied berry character. There were also notes of sweet sage and mint lingering on the palate. Complex and concentrated sweetness make this a memorable one overall.  

A lively dance between chocolate-covered orange, gentle spice, and sweet herbs, this decadent espresso is supremely palatable and approachable. A definite success with milk-based drinks or a stand-alone espresso, this Yoloxochitlan Mexico washed coffee is sure to be an enchanting experience for all.