Luisa Castro is our first producer from Mexico! Her lot stood out from the rest, and here's why:
She takes her Typica and Bourbon cherries and ties them up in woven plastic sacks. The cherries ferment together in a low oxygen environment for 96 hours. She then de-pulps them and fermented them for an additional 18 hours in fermentation tanks. The coffees are then dried on woven palm beds in the shade for 6 days.
Region Oaxaca, Mexico
Altitude 1750 MASL
Process Low Oxygen; Double Fermentation
Varietal Typica, Bourbon