Community or Producer
Community
Region
Oaxaca
Province
Mixteca
Municipality
San Pedro Yosotatu
Community
Miramar, Yosotatu, Yosonicaje, Yucuhiti, Buena Vista, Reyes Llano Grande, Zaragoza
Farm Name
Various smallholder producers
Farm Area
1-2 hectares on average per producer
Altitude
1700-2200 masl
Process
Washed
Fermentation
18-24 hours, dry
Drying
6-10 days in Patios and petate mats
Lot Variety
Typica, Bourbon
Land and processing equipment in San Pedro Yosotatu is shared amongst producers in this community. Each farmer manages 1-5 hectares of space and some travel more than 2 hours to reach their plot.
Oaxaca is an enigma in many ways but can also produce some of the very best cups in the country. Production here is still overwhelmingly driven by original lines of Bourbon and Typica, including the unique Pluma variety in the southern coastal mountains.
With 16 distinct indigenous groups and cultures alone (many of which grow coffee), the region is incredibly diverse from an environmental, climatic, and social perspective. There are so many logistical and cost-of-production challenges here, but that’s what excites and drives us to get better and bring these lots to more of our roasting clients and their end consumers. These are vibrant, delicious, sweet, sessionable coffees that seem to disappear from your cup because they go down so easily.
Our relationships are the deepest in Oaxaca. We’ve been building up our supply chain from the farm level (producers here average 1-2 hectares) in terms of quality improvement and separations, as well as price negotiations and premiums, rather than working from the exporter or co-op level down. Financing is a big challenge farmers face here and we are committed to working creatively to solve this in both the short and long term.
