Costa Rica, Caturra, Marsellesa, Pacamara, Peñasco and Bourbon
Mechanically dried for 60 hours
green apple, lemon tart, dark toffee
All the producers that make up this lot are small producers who seek to consolidate their work based on quality with agroecological practices.
The producers have difficulties in production since they do not have the appropriate tools, as well as optimal fermentation tanks and large drying areas.
Finding manpower is the most important factor affecting the area, since the collection area is far from other cities and the roads are difficult to access.
Decentralization & Community in Oaxaca Coffee Sourcing
June 10, 2021
What makes Oaxaca unique? The Oaxaca sourcing landscape is uniquely decentralized, presenting both challenges and opportunities for us as a sourcing company and for the communities and families we work…