About this item
This particular lot comes from families living near the town of Santa Cruz Ozolotepec who cultivate coffee on farms with just a few acres. This is the Oaxacan coffee growing region known as the zona Pluma where the Sierra Madre del Sur coastal mountain range is peppered with small coffee farms. During the harvest, each producer follows a strict protocol which includes picking cherries at optimum ripeness, hand sorting, floating to remove damaged and undeveloped beans, depulping and fermenting in two steps (24 hours dry and then another 24 hours submerged in water). After fermentation, the parchment is washed and placed on patios or raised beds to slowly dry to 11%. Dried coffee is transported to the Galguera Gomez dry mill facility where coffee is received, cupped and selected for export. The Galguera Gomez preparation ensures traceability and quality control throughout the post harvest process, which is a vital resource for establishing higher prices for producers.