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Producer
Origin
Varieties
Process Method
Farm
Highlights
“Country: Mexico. Town: San Sebastián Coatlán. Region: Oaxaca, Mexico. Farmers: Small family farms around San Sebastián Coatlán. Varieties: Bourbon, Caturra, Typica Pluma. Process: Fully washed, two-stage fermentation (24h dry, then 24h submerged), sun-dried on patios or raised beds to ~11% moisture. Altitude: 900-1,300 metres. Notes: Chocolate, honeysuckle, hard candy. Sourced via Terra Coffeas Mexico and export partner Galguera Gomez.”
