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, and then wash and dry it on patate mats, raised beds, or patios.
