Super sweet and silky with notes of apricot, apple, and dark berries. Lasting brown sugar finish.
The Sierra Mixteca producer association is based in Santa Maria Yucuhiti, Oaxaca, and includes about 150 farmer members. Yucuhiti lies in the Sierra Madre. It is one of the highest regions in the state, where growing altitudes top out at about 1900 masl. Coffee trees are cultivated under a thick shade canopy, and harvest peaks around January and February. Immediately after harvest, freshly picked cherries are de-pulped, and undergo overnight dry fermentation for about a day. The wet parchment is then rinsed with fresh spring water, and either dried in full sun on patios or on raised, covered beds.
San Pedro Yosotatu is a community of neighboring farmer members of the Sierra Mixteca cooperative. The community includes about 20-30 farmers, led by Madelina Lopez. To our delight, the group has maintained traditional bourbon and typica varieties, despite difficulties with coffee leaf rust. All farmers use organic practices, and most utilize worm composting methods. Some of the lots produced are so small, bulk blending is necessary. This small reserve lot from San Pedro Yosotatu represents 7 producers, and includes some of the finest coffees from this year’s harvest.