Mexican Oaxaca Pluma Tres Oros Reviewed

I just received this coffee in the hopes of using it as a great base for blending, especially as an alternative to Brazilian in espresso. So I gave it a shot, boy oh boy, this is a great origin. Pluma Tres Oros is a collection of small producers who band together from the Oaxaca region, high grown ( Pluma ) and use a common mill ( Tres Oros ). The operation is very well run and the end result is a meticulously prepped ( wet processed) high grown Mexican coffee. You can even find out more on their website... www.tresoros.com.mx.

Now for the cup...it is wicked clean, due mainly from the well run wet processing milling operation ( never been there but you can find out a lot from the internet and your importer :) ) I roasted it first to thermo-probed 445 degrees. I wanted to test it a little darker into an espresso or Vienna style since I would be using it as a base. I let it rest 24 hours and the thing I like the most about it is that the aftertaste is so lingering that 20 minutes later I still crave it. Taking the beans this far into the roast eliminates any nutty notes that may be there in lighter roasts but the natural sweetness and chocolaty richness really takes center stage. Nothing is overpowering, its just a balanced sweet cup with a hint of vanilla and an enduring aftertaste. It takes a light roast just fine and is clean and a bit nutty, you really can't go wrong. I like this coffee. Its a keeper.