Coffee Description
This lot is made up of Pluma variety coffee, a direct descendent from the Typica variety after many decades of genetic adaptation to the arid yet cool climate of the Sierra Madre del Sur mountains. After harvesting, this washed coffee undergoes 24 hours of fermentation in wood tanks and 4-5 days of drying on petate mats (hand-woven bedrolls made of straw) underneath a patio.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Other
Process
Washed
Elevation
1700 masl
Region
Oaxaca
About Pablo Ramirez of Mexico
Nestled within the Sierra Madre del Sur mountain range in southern Oaxaca is El Mangal, Pablo’s 15 hectare coffee farm aptly named after the native mango trees found throughout this region. Originally purchased by his father in 1996, Pablo now manages his farm full-time, growing coffee and organic honey alongside other native plants, such as ice cream bean and avocado trees.
Oaxaca, Mexico
Dapper & Wise
In 2013, Insomnia's owners Evan Aldrete and Tyler Geel launched Dapper & Wise as a tasting room and roasting facility in Portland's Western suburbs, and by 2014, as a wholesaler as well.
Based out of Hillsboro, Oregon, Evan and Tyler work with a stellar team, all of whom are dedicated to the values that undergird Dapper & Wise: “We want people to walk through our doors and feel welcome. We want people to taste our coffee and be impressed and inspired. We want the coffee we roast to exemplify the hard work of the producers that grow it.”
