Mexico’s coffee heritage is deeply intertwined with the lives and traditions of its people, particularly in Oaxaca, where coffee cultivation has been passed down through generations. The Sierra Sur region, with its rugged mountains and proximity to the Pacific Ocean, provides an ideal environment for coffee growing. The farmers here are not just cultivating a crop; they are nurturing a legacy. Many of these smallholder farmers belong to indigenous communities that have lived in harmony with the land for centuries. Their knowledge of the local terroir and dedication to organic farming methods ensure that the coffee they produce is not only of the highest quality but also environmentally sustainable.
This commitment to traditional practices is evident in every step of the coffee production process. The coffee cherries are handpicked in three rounds, ensuring that only the ripest and most flavorful cherries are selected. The cherries are then naturally pulped, washed, and fermented, following time-honored methods that have been refined over decades. The drying process is equally meticulous, with the beans dried under shade cloth awnings to preserve their delicate flavors. This careful attention to detail results in a coffee that is both sophisticated and vibrant, offering a sensory experience that reflects the rich cultural and environmental heritage of Oaxaca.
Matte Black Coffee Bag Bundle - With Valve & Rippa Zippa
Matte Black Coffee Bag Bundle - With Valve
