ABOUT THIS COFFEE

From the beautiful region of the Sierra Sur in Oaxaca, Mexico, this coffee is a community lot. The community is made up of coffee-producing families, whose production is organised collaboratively and sustainably.

The coffee production process is carried out in typical Latin American style, with the beans being harvested at their optimum ripeness, followed by a controlled washing and fermentation process. Subsequently, the beans are dried on patios and rooftops, some producers have implemented drying systems using African-style raised beds.

This community has a rich coffee history dating back over 80 years, and the tradition has been passed down from generation to generation. The more experienced family members play a critical role in the farm's success, sharing their knowledge and experience with the new generations.

In addition to coffee, the community also produces other agricultural products such as fruit trees (orange, lemon, banana), and native shade-providing timber resources. Additionally, some coffee-producing families grow corn and beans for their own consumption. The water supply is fresh natural water from the mountain river.

Looking ahead, the community has exciting plans for the future, including obtaining organic certifications and making investments in infrastructure and equipment to improve coffee processing. Research is also underway to develop new flavour profiles through the application of microbiology in the fermentation process.

Plant Species: Arabica

Origin: Mexico

Sub Origin: Santa Cruz Ozolotepec - Oaxaca

Growing Altitude: 1450 - 1650 MASL

Process: Washed

Harvest Season: February - April

Temperature: min. 16°C - max. 28°C

Community Lot.

Bag Weight: 35kg

Bag Type: Hessian + grain-pro

SCA score: 84

Sensory and physical evaluation sheets available on request.