Mexico Edilizar Ordoñez, Washed Field Blend

About the Coffee

Edilizar "Edi" Ordoñez Mazariegos grows coffee in Amatenango de la Frontera, a municipality in Chiapas right on the border with Guatemala, at 1,600 meters above sea level. He comes from a coffee-farming family: Subtext has also worked with his father Luis and his brother Rony in past seasons. Edi's farm is planted with three varieties, Catuai, San Ramon, and Villa Sarchi, all of which are represented in this field blend (a mix of different coffee varieties grown together on the same farm and harvested as one lot).

Before focusing full-time on farming, Edi worked as an arborist in the United States. He brought those skills back to the farm, where he carries out year-round pruning, stumping, fertilizing, and weeding. The coffee is processed using the washed method, where the fruit is removed from the bean before drying, which tends to highlight the clean, defined characteristics of the coffee's origin. This lot was imported by Osito, with whom Subtext has an ongoing relationship sourcing Edi's coffee. Subtext paid $6.35 USD per pound, with a cupping score of 85. The total lot size was 175 kg, and Subtext purchased 414 kg across the harvest.

Chiapas produces roughly 40% of Mexico's total coffee output, and its proximity to Guatemala's Huehuetenango region, with shared high altitudes, volcanic soils, and similar climate conditions, gives it strong quality potential. The Spring-Summer 2025 harvest included all three varieties on Edi's farm. Catuai is a compact variety developed in Brazil in 1949 and released in 1972, known for high yields and quality at elevation. Villa Sarchi is part of the Sarchimor group, bred for leaf rust resistance and solid quality potential.

About Subtext

Subtext is a roastery based in Toronto, Canada, operating out of what they describe as one of the city's industrial hold-outs at 130 Cawthra Ave. Their sourcing philosophy is built around naming the producer on every bag, sourcing by season, and publishing detailed pricing and relationship information for each coffee they carry. They work with a small group of importers, including Osito, who share their approach to transparency and producer accountability.

Subtext does not blend coffees or roast dark, a deliberate choice rooted in their belief that both practices can obscure where a coffee came from and who grew it. On the roasting side, they use colorimeters and refractometers to measure development and solubility, and taste their profiles blind alongside what they consider the best examples from comparable regions and processing styles.