Processing: washed (depulped, fermented for 18-24 hours, washed, dried on raised beds)
With toffee, almond butter and raisin in its inherent characteristics, San Pedro presents a bouquet of intriguing flavours. Grown in a sub-region of Oaxaca named San Pedro Yosotatu, which is known for its history of incredibly delectable coffee. This lot is washed, depulped then fermented for 18-24 hours. Finally, it is dried on raised beds. Led by Melinda Lopez, there are 40 families that work together and comprise the Grupo Yosotatu.
Want to learn more about our new bag and flavour profile categories? Click here!
WHOLE BEAN COFFEE. ROASTED. CHOOSE BAG SIZE ABOVE.
We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols. The reason for this is simple: all of our coffees have been prepared so that they are well suited to any brewing method. Different brewing methods will highlight different aspects of our coffees, making each brew unique. We will continue to classify any coffees we deem especially suited for brewing espresso.