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Mexico Oaxaca Sierra Norte San Pedro Ayacaxtepec - 37645 - Ecotact Bags - SPOT RCWHSE
Mexico Oaxaca Sierra Norte San Pedro Ayacaxtepec - 37645 - Ecotact Bags - SPOT RCWHSE
Mexico Oaxaca Sierra Norte San Pedro Ayacaxtepec - 37645 - Ecotact Bags - SPOT RCWHSE
Mexico Oaxaca Sierra Norte San Pedro Ayacaxtepec - 37645 - Ecotact Bags - SPOT RCWHSE
Mexico Oaxaca Sierra Norte San Pedro Ayacaxtepec - 37645 - Ecotact Bags - SPOT RCWHSE

Mexico Oaxaca Sierra Norte San Pedro Ayacaxtepec - 37645 - Ecotact Bags - SPOT RCWHSE

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Warehouse Oakland
Cup Notes
Growing Region This particular lot comes from families living in the community of San Pedro Ayacaxtepec within the Santa María Alotepec Municipality that cultivate coffee on farms with just a few acres.
Bag details
Bag Weight: 152 lbs
Position
Spot
Grower icon
Grower Smallholder farmers from San Pedro Ayacaxtepec
Variety icon
Variety Typica, Bourbon, and Mundo Novo
Region icon
Region San Pedro Ayacaxtepec community, Santa María Alotepec Municipality, Oaxaca, Mexico
Harvest icon
Harvest January - April
Altitude icon
Altitude 1000 – 1600 masl
Soil icon
Soil Clay minerals
Process icon
Process Fully washed and dried in the sun
Certification icon
Certification Conventional

Growing Region This particular lot comes from families living in the community of San Pedro Ayacaxtepec within the Santa María Alotepec Municipality that cultivate coffee on farms with just a few acres.

Imagine traveling along progressively steeper and curvier roads through villages, eventually arriving at a lush forest intercropped with coffee, bananas, corn, beans, and fruit trees.

This Oaxacan coffee growing region known as the Sierra Madre del Norte mountain range is peppered with small coffee farms. Processing details 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.

After fermentation, the parchment is washed and placed on patios or raised beds to slowly dry to 11%. Exporting preparation Producers work with Garra de Jaguar, which facilitates transportation of dried parchment to the dry mill facility where coffee is received, cupped and selected for export.

Garra de Jaguar preparation ensures traceability and quality control throughout the post harvest process, which is a vital resource for establishing higher prices for producers.