Tier 3: Mexico San Isidro Zoquiapan

WHAT IS A TIER 3 COFFEE?

Tier 3 coffees are the core of our specialty coffee offerings and are coffees that come in at our lowest price point.  We consider this coffees crowd-pleasing coffees with sensory attributes that appeal to the masses.  For those interested in SCA (Specialty Coffee Association) cupping scores, these coffees will consistently be in the 83-85 range, which are classified as “very good.” The cupping score for this coffee was 84.5.  For perspective, less than 10% of all coffee harvested worldwide is specialty-grade coffee with a minimum SCA cupping score (sensory analysis) of 80/100. The vast majority of speciality-grade coffee is Tier 3 coffee and is among the best coffee in the world.

FLAVOR PROFILE (What we taste)

We purchased this coffee primarily to be the new base of our Dark Expressions Blend, but we always seek coffees that are interesting and enjoyable as single origin coffees.  We really enjoy coffees like this one that offer something very different when roasted as a light roast and a medium-dark roast.

As a light roast, this coffee had notes of chocolate, red apple, and mild nuttiness.  As it aged, this coffee became more complex and citric notes like grapefruit began to emerge.  The coffee has a high amount of sweetness, low to moderate acidity, medium body, and little no bitterness.  Using a scale of 0-10, we place the sweetness at a 7-8, the acidity at a 3-4, and the body at a 5.

As a medium-dark roast, this coffee has traditional coffee notes of chocolate and caramel and is just a really good cup of coffee.  The coffee has a high amount of sweetness, lower acidity, a medium body, and little to no bitterness.  Using a scale of 0-10, we rate the sweetness at 7-8, the acidity at 1-3, and the body at a 5-6.

RECOMMENDED BREWING METHODS

As a light roast, we have only brewed it as a filter and immersion but will in time experiment with it as espresso.  As a lighter roasted coffee, we recommend starting with a water temperature between 201-208F depending on brew method as lighter roasts are more prone to under extraction.  If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or decrease the amount of ground coffee or water used to increase the extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.  For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  Common ratios are 1:15 to 1:17.  If you decide to brew it as espresso, we would recommend using a higher water temperature (e.g., 203-205F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but experimenting with longer and shorter ratios until you find the balance of flavors you prefer.  

As a medium-dark roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, and espresso.  We recommend starting with a water temperature of 198-201F depending on the brew method as darker roasts are more prone to over extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  Common ratios are 1:15 to 1:17.  For espresso, we would recommend starting with a water temperature of 200-202F and a 1:2 ratio, but be open to experimenting with smaller and larger ratios to find the balance of flavors you prefer.

ABOUT THIS COFFEE

Producers:  Red 5 de Diciembre, San Isidro Zoquiapam

Country: Mexico

Continent: North America

Region: Mazatec, Oaxaca, La Canada

Varietals: Bourbon, Caturra, Mundo Novo, Typica

Process: Washed

Altitude/elevation: 1600 MASL

Green Coffee Certifications: Organic

Harvest Period: September 2025

Transparency

Want to learn more about this coffee and the producers who make it possible?  Want to learn more about the prices we paid for this coffee?  We paid $6.10 per pound for the green coffee from Crop to Cup.  Our goal is to create more transparency about our purchasing decisions so that you can make as informed a buying decision as possible. The following is a summary from Crop to Cup about the producers:

"The Red 5 de Diciembre network emerged amidst a time of crisis. In 2014, roya swept through La Cañada, crippling production and driving international buyers away. On December 5th, 13 community-based groups came together to chart a new course—uniting 1,300 small indigenous producers under a single organization.

Over the next six years, members invested in selective harvesting and specialty processing, building confidence in higher-value coffees and steadily expanding their membership. They earned organic certification along the way, but specialty premiums remained elusive until 2020, when Red 5 partnered with Ensembles de Café. With guidance from their cupping team, producers began separating their very best lots, laying a model for quality that continues to define the group today."