Swiss Water Decaffeination Process
Original import date (pre-decaf) September 2021
| Country | |
|---|---|
| Continent | |
| Region | Oaxaca, Sierra Mixteca |
| Community Name | San Pedro Yosotatu |
| Processing Method | |
| Arrival Date | January 2022 |
| Cupping Notes Upon Arrival | 85 – Butter toffee, caramel, flan, honeycomb, lemon, malt |
| Elevation | 1400 – 1650 MASL |
| Varietals | Bourbon, Caturra, Margogype, Typica |
| Fresh Filter | Current Crop 4-12 Months |
| Certification | Organic Certified |
Yosotatu is an active Mixteca community in the Sierra Mixteca region of Oaxaca. The Mixtec name for the place being Ñuñume (meaning above the clouds). And sure enough, steep slopes capture the Pacific mists, making every morning a reminder. The route to here is called the ‘Devil’s Backbone’, and it’s over these passes that coffee comes out through Tlaxiaco and to Oaxaca City.
Despite the distances involved, this is one of the strongest coffee regions in Oaxaca. With the encouragement of a Pennsylvanian preacher, communities in this region got started in specialty back in the 80s. With the help of buyers like Stumptown and Sustainable Harvest, they have a track record for producing coffee at its very best. But then la roya hit. Yields went down, and qualities dipped. 2017 was their first rebound year, but it was too late to keep customers. Now many farmers sell as individual households, mostly to local middlemen or in regional markets. But more and more are looking to keep their coffees through to Oaxaca City where they can be cupped and kept separate for specialty.
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