| Country | |
|---|---|
| Continent | |
| Region | La Costa Chica, Oaxaca |
| Community Name | Santa Catarina Juquila |
| Processing Method | |
| Arrival Date | September 2021 |
| Cupping Notes Upon Arrival | 85 – Almond butter, apricot, orange, starfruit, tamarind, vanilla |
| Elevation | 1300-1600 MASL |
| Varietals | 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.
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