Producers: Small-holder farmers around the municipality of Santiago Atitlan
Processing Method: Washed
Varieties: Bourbon and Typica
Altitude: 1400-1500 msal
Oaxaca (pronounced wah-HAH-kah), is home to an eclectic variety of different cultures. Richly diverse in its environmental, climactic, and cultural subsets, Oaxaca hosts over 16 distinctive Indigenous groups/cultures. Coffee production in Oaxaca is chiefly driven by Bourbon and Typica varieties which produce a beautifully vibrant and subtly sweet seasonable coffee. Grown at an altitude of 1400-1500masl in the province of the Sierra Norte, coffee procured from these two varieties is distinctive in its velvety smooth, and incredibly flavorful taste.
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.