Store

RF3030

Sochiapam

Mexico
Price Per BagUnavailable
Price Per LBUnavailable
Bags Available2
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Specifications
Origin
Region
Oaxaca
Altitude
1700-1900 masl MASL
Variety
Pluma, Typica
Preparation
Process
washed
Drying
6-10 days on cement patio or petate mats
Logistics
Status
Spot
Warehouse
Continental NJ
Bag Weight
69 kgs
Bags Available
2
Results
Flavor Notes
cherry pie, milk chocolate, almond butter
Target Score
86
About Sochiapam

Our relationship with La Cañada is a newer one, and we’re building up volume slowly but surely. The coffees are worth the challenges that come with the unique microclimate of the region, with notes of big tropical fruit like juicy pineapple and papaya. A subregion of Sierra Norte, La Cañada brings its own distinct profile and has a longer, colder rainy season, making processing more of a challenge. They also have very isolated communities that are harder to access, without many connective roads—but are well worth the extra distance. Like most regions in Oaxaca, they use a traditional washed process: they float cherry to sort for density, depulp the coffee, ferment without water for 18 to 24 hours, then wash it and dry it on patate mats, raised beds, or patio.

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