Mexico Cerro La Bruja

butterscotch, tangerine, date

Producer: Small lot holders

Area: San Vicente Yogondoy

Altitude: 1,500-1,700 meters

Variety: Pluma Typica

Processing: Washed

Oaxaca has some incredible landscapes as well as coffees. In the San Vicente Yogondoy community, located in the Sierra Sur Province of Oaxaca a group of farmers are improving yield and quality year over year. The mountain on which they farm, called Cerro La Bruja, is a 2-3 hour walk/donkey ride away and they live in town aside from harvest, when they set up temporary housing to make several trips down with cherry. The coffees are all Pluma variety, a natural mutation of Typica that has been kept alive and well here. Located between 1500-1700 meters, the ripe cherry is fermented for 18-24 hours dry, then washe dnad dried for 6-10 days.  The cup is sweet and juicy showcasing notes of apple, tangerine and date.