Roaster's Notes
This time last year our family was traveling through Oaxaca, Mexico. Something you would commonly see in cafés across the region was a tonic drink made with Oaxacan espresso and citrus from the region. With citrus season upon us, we recreated this recipe with a fresh coffee we just started roasting from Oaxaca.
Oaxaca has long been better known for its mezcal than its coffee, but a new generation of growers is changing that. High elevation and cool mountain temperatures create ideal growing conditions, and when paired with generational knowledge and careful processing, the results are delicious—bright, clean, chocolate-forward coffees with notes candied orange.
The combination of sparkling tonic, fresh orange and lemon, and rich espresso (you can also use cold brew concentrate) creates something refreshing yet layered. It’s effervescent and vibrant up front, with a smooth sweetness underneath. Perfect for a sunny afternoon or a slow weekend morning.
Coffee Tonic with Fresh Citrus
1. Make Panela Syrup
• Bring 100 g raw sugar + 50 g water to a boil
• Simmer 30 seconds, then remove from heat
2. Mix Citrus Base
• Juice ½ orange
• Juice ¼ lemon
• Add 2 tsp panela syrup
3. Build the Drink
• Pour citrus mix over ice
• Fill glass nearly full with tonic water
• Top with 2 oz espresso or cold brew concentrate
4. Garnish
• Dehydrated orange slice
The result is sparkling and bittersweet, with layers of chocolate and citrus playing off each other beautifully. It’s one of our favorite ways to experience this Oaxaca coffee—unexpected, refreshing, and full of place.