Mexico Oaxaca Pluma Juquila

Region: Santa Catarina Juquila and Santiago Yaitepec, Oaxaca, Mexico Varietal: Typica Pluma, Bourbon Altitude: 1450-1650m Processing: Wet-process: fully washed and dried in the sun Roast: Medium Notes: Creamy body, smooth acidity, milk chocolate, currant Family owned farms near Santa Catarina Juquila and Santiago Yaitepec contributed to this crop; each cultivating on just a few acres. The Oaxacan locals embrace traditional clothing and grow many valuable crops in this region which is known as zona Pluma. The coffees are picked at peak ripeness, and processed at a centralized wet-mill which specializes in preparing traceable lots and paying producers higher incomes for their coffee. This combination of family farm and source/export partner is a great model where farmers take responsibility for the farm management and the post harvest process is supported by a collaborative sourcing team ensuring each has access to the best practices.