Francisco Zorrilla Finca La Hamaca, Lot 1

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Additional information




Costa Chica, Oaxaca

Community Name

Santa Catarina Juquila

Processing Method

Arrival Date

September 2021

Cupping Notes Upon Arrival

87 – Candied lime, caramel, cherry, floral, raisin, vanilla


1300-1600 MASL


Bourbon, Caturra, Mundo Novo, Typica La Pluma

Fresh Filter

Current Crop 4-12 Months


La Costa is where the Pacific Ocean meets the Sierra Madre de Sur Mountain Range. Hot days and cool nights leave a heavy layer of dew which, with the ocean mist, makes ideal what would otherwise be an arid region for growing coffee. Here coffee is grown within pine forests and alongside Ash, Orange, Cuajinicuil, Ocotal and banana trees – but rarely, if ever, with any fertilizer or herbicide. It’s simply not the culture of the area, which prizes organic methods on primarily smallholder farms (800 -1000 trees). One farm named Finca La Hamaica is run by Francisco Zorilla. He was our first supplier partner in the region, but similar to his more motivated neighbors who combine the old ways of doing things with new knowledge of best practices. For example, it’s common in the area to ferment for 1-2 days in wood or stone tanks. Then the coffee is set out to dry for 15+ days often under shade on rooftops.