El Zapoteco
Rather than employ pickers during the harvest, when a member’s coffee is ready
to be picked, several neighbours will help the producer to harvest their coffee.
Instead of payment, the producer whose coffee is being harvested is expected
to cook lunch for everyone and in turn, to help pick the coffee of those who helped
them when their coffee is ready.
The average member has less than one hectare of coffee and produces between
100 and 150 kilos of coffee per year. The coffees are pulped and fermented, often
in hand built, wooden tanks, then dried on petates, traditional woven mats.
Green Apple, Cocoa, and hazelnut
Origin: Sierra Juarez, Oaxaca, Mexico
Producers: 180 families
Altitude: 1.300 - 1.700 MASL
Variety: Typica, Mundo Novo, and Bourbon
Processing: Washed
Especially good for: Espresso & Filter