Mexico Ozolotepec - specialty coffee

The coffee comes from farms located at 1,400–1,800 metres above sea level, a broad altitude range that contributes to its complexity and rich flavour profile. The varieties grown here – Pluma Hidalgo, Typica, and Bourbon – are prized for their elegant acidity, natural sweetness, and refined cup character. In the cool mountain climate of Sierra Sur, coffee cherries mature slowly, developing greater depth of flavour and aromatic complexity. Harvesting is carried out entirely by hand, with producers carefully selecting only the ripest cherries. After picking, the coffee undergoes 20–24 hours of fermentation, followed by washing and 8–12 days of drying on patios and raised drying beds, often in the shade. This meticulous approach helps preserve the coffee’s clarity and balance, resulting in a clean and expressive cup with notes of orange, tea, chamomile, and chocolate.

Ozolotepec is not a single farm, but a community of coffee producers from the villages of San Francisco, San Juan, and Santa Cruz in the mountainous Sierra Sur region of Oaxaca. For generations, local families have cultivated coffee beneath the shade of avocado and banana trees, relying on knowledge and farming traditions passed down over time. Despite the challenges brought by Hurricane Agatha in 2022, which caused significant damage across the region, producers rebuilt their farms and continued their commitment to quality coffee production. Their dedication and resilience are reflected in every cup, showcasing the unique character, local heritage, and remarkable terroir of southern Mexico.