Regional Paz y Progreso FTO

Quick Facts

Location Paz y Progreso, Oaxaca – Altitude 1,500 MASL

Process Washed – Variety Criollo, Marsellesa, Caturra, Bourbon

Density 0.728 – MC 11% – aW 0.56

Cupping Notes Citrus, Mint, Cinnamon, Grapefruit

Bags Availability 59

Out of stock

Thanks to our partner Descamex, this reference can be decaffeinated (min. order: 75 bags of 69kg)

Coffee’s Story

We knew we would be surprised by this coffee this year, but the cup was beyond our expectations! It is grown in the Mixteca region of the state of Oaxaca by producers members of the UNECAFE cooperative.

Very poetically, the Mixtecs identify themselves as “Ñuu Savi” or “rain people” and refer to their language as “tnuu savi” or “word of the rain”.

This lot is FTO certified, stored in our warehouse in Oaxaca city.

During its daily inspection, the producer checks the level of maturity of the coffee. The producer harvests only ripe cherries to obtain the best product (heavier = more expensive). Each day, the cherries are transferred into plastic bags to the mill. The producers start by washing their pulpers before they are used, then calibrate them, clean the husk reception place, and check the filtration of the “honey water” (residual water of the coffee, containing sugars and mucilage). 

For this process, the majority of producers use manual pulpers. The depulping uses water to soften the cherry and avoid damage to the parchment. It is done the same day of the harvest, although some producers ferment the cherry coffee one day and depulp it the next day with the cherries of the day to obtain other profiles.

The fermentation tanks are mostly made of wood or concrete, but sometimes the farmer uses coffee bags. The fermentation takes between 14 to 16 hours according to the altitude. Once washed and dried in patios, the coffee is stored in the house of the producer between being transferred to Oaxaca City.