This fabulous coffee comes to us from our exporting partner Frida and her company Terra Coffeas. Our friends at Osito Coffee work on the USA side to bring these coffees in to us here at Cooperative. All information below is courtesy of Terra Coffeas.
Coffee Information
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Producer: Pajarito Group from the Santiago Lachiguiri community
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Location: Sierra Zapoteca - Istmo, Oaxaca
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Elevation: 1,100 - 1,250 masl
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Variety: Typica, Sarchimor
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Process: Washed, double-fermentation
About the Region
The municipality of Santiago Lachiguiri is located in the Sierra Zapoteca of the Istmo de Tehuantepec region in southwestern Oaxaca. The name "Lachiguiri" comes from the Zapotec words "Lachi," meaning "grassy plain," and "guiri," referring to the presence of Ocote pines. This area is known for its distinct climate, with an intense winter from October to January, followed by a temperate, dry spring and a wet, windy summer.
The Pajarito community group is made up of indigenous Zapotec families who have worked hard to preserve their native language and ancestral traditions through "Usos y Costumbres" (customs and traditions). This system of community guidelines emphasizes land stewardship, self-governance, and the preservation of native customs.
Cultivation and Processing
Terra Coffeas México has developed a training program to improve the quality of the coffees produced by the Pajarito community. For the last five years, they have focused on bringing a competitive edge to each lot by providing guidance and assistance. They collaborate with agronomists to implement new varieties like Gesha and Pink Bourbon, and they use tools such as Brix readers, pH, TDS, and moisture meters to improve post-collection processing methods.
The coffee cherries are hand-selected at their peak ripeness when they reach a Brix reading of 23-25°. The cherries are then organically floated and disinfected before a 48-hour dry fermentation. After this, the coffee is de-pulped and fermented in mucilage for another 24 hours.
Finally, it is rinsed and dried on beds with shade mesh for 48 to 72 hours, creating a controlled, indirect solar drying system. The parchment is then transferred to a controlled humidity environment for 21 to 26 days until it reaches an internal moisture level of 11.5% to 12%.
