Mexico Paxtle

Highlights

“A community lot built from small deliveries by around 150 producers in the Sierra Mazateca area of Oaxaca. Farms here are typically under one hectare and grow old-stock Typica and Bourbon; many of the producers are of indigenous descent and speak little Spanish, which together with the remoteness of the area makes sourcing difficult. Processing runs two fermentations: 24-48 hours in cherry after picking, then another 24-48 hours underwater after depulping, followed by washing and 14-17 days of drying.”