This coffee has a story that's as exciting as what's in the cup. Arturo's coffee is super clean and articulate, with a nice full mouthfeel. Big red fruit aromatics lead to flavors of black cherry and blood orange with lasting nougat finish. Finca Yummi indeed.
MUNICIPALITY: Santa Maria Yucuhiti
COMMUNITY: San Pedro Yosotatu
CO-OP: Sierra Mixteca
FARM AREA: 1 hectare
ALTITUDE: 1700-1900 masl
FERMENTATION: Dry 18-24 hours
DRYING METHOD: Patio, petate, & raised bed under parabolic cover
TASTING NOTES: Soft and layered flavors of black cherry and nougat.
ROAST TYPE: Light - Medium
BAG SIZE: 6 OZ.
The Sierra Mixteca producer association, based in Santa Maria Yucuhiti, Oaxaca, is an organized group of about 150 active farmer members. The mountainous coffee growing area in Yucuhiti is one of the highest altitude growing regions in the state starting around 1450 masl and topping out around 1900 masl. The pure Bourbon and Typica varieties, gown under a thick shade canopy, are meticulously selected at optimum ripeness during peak harvest in January and February, floated, and carefully de-pulped, then fermented over night without water for up to 24 hours. Each producer’s parchment lot is kept separated over the course of the harvest and sent in for pre-screeing on moisture content, water activity, and cup quality at least 3 times before being bulked into community lots.
The small, clean, town center of Guadalupe Miramar has stunning views looking out over the Sierra Madre mountain range extending all the way to the Pacific ocean. A few kilometers up the dirt road from Miramar is the San Pedro Yosotatu community where a small group of neighboring farmers within the co-op approached us early in the harvest with interest and desire to separate their coffee and directly participate in the conversations around quality selection and improvement and negotiate the corresponding price premiums we could pay. This is a sub group of about 20-30 farmers that are mostly all women, and led by a woman named Madelina Lopez. In San Pedro Yosotatu, the majority is still Typica and a smaller percentage Bourbon.
A major initiative being led by the co-op is replanting of top quality varieties and maintaining nurseries in select areas around the community and distributing seedlings to members. The group has intentionally focused on re-planting after a few challenging years dealing with leaf rust, and maintaining traditional Bourbon.