Paxtle - Mexico

This community / regional lot is composed of small deliveries from around 150 producers in the Sierra Mazateca area in Oaxaca. Farms here are very small — typically under 1 hectare — and grow old-stock varieties of Typica and Bourbon. Many of the producers are of indigenous descent and speak little Spanish, an obstacle which, along with the area’s remoteness, can make sourcing here more challenging. Processing involves two fermentations: one in cherry for 24-48 hours after picking, another underwater for 24-48 hours after depulping. Coffee is washed after fermenting and dried for 14-17 days. With notes of red berries, light florals, date-like sweetness, and dark chocolate complexity, this coffee delivers a sweet, fruit-forward, versatile cup.