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Origin
Process Method
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Highlights
“San Francisco Ozolotepec sits in the Sierra Sur of Oaxaca, one of the most remote coffee-growing regions in Mexico. Through Red Beetle Coffee Lab, METRIC has been sourcing from Zapotec smallholders in this area for six years, and the coffees here have consistently been among the most impressive they have come across. Much of that is owed to Ricardo Romero, a Zapotec coffee grower who has spent 15 years building relationships with roughly 90 farmers across the Ozolotepeques to help them find better prices for their coffee. The cold, cloudy climate of the Sierra Sur makes both fermentation and drying slow and deliberate. Coffees were dry-fermented for two to four days, then dried first on rooftop cement patios before being finished on raised beds inside solar dryers lined with traditional woven natural fiber mats called petates.”
