Coffee Story
This washed community microlot is a blend of Marcellesa, Oro Azteca, and Typica coffees grown by 9 Zapotec smallholders in the very remote localidades (municipalities) of San Francisco, San Juan, San Antonio, and, most recently, Santa Cruz de Ozolotepec, situated in the Sierra Sur of Oaxaca.
In Santa Cruz, coffee plots are primarily located above or adjacent to the village. Producers must undertake considerable walks to reach their plots and then carry the harvested coffee back to the village for processing. The climate here is significantly warmer than in San Antonio, resulting in shorter fermentation times and quicker drying periods. Consequently, the use of poly-shade netting is recommended and frequently utilized.
About the Oaxaca Region
Coffee has been cultivated in Mexico since the late 1700s, with production mainly on large farms until the early 20th century. Following the revolution, many lands were returned to indigenous peoples, leading to a rise in small-scale producers, a trend that continues today.
The 1900s saw significant growth in coffee production, making it vital to Mexico's economy. Investments in the 1970s improved the industry's infrastructure. Still, a government shift in the 1980s caused declines in quality due to the collapse of regulatory institutions. In response, coffee producers in Oaxaca, Chiapas, and Veracruz formed collectives to manage mills and establish buyer relationships, enhancing quality.
