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Miami.Coffee

Mexico Oaxaca - Sierra Mixe

Mexico Oaxaca - Sierra Mixe

Regular price $17.00 USD
Regular price Sale price $17.00 USD
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Tasting notes: Dark Chocolate & Hazelnut Aromas Transcend into a Sweetness in the Cup with Notes of Red Plum, a Balanced Acidity & Rounded Body

Country: Mexico
Region: Oaxaca
Province: Sierra Norte
District: Sierra Mixe
Community: Santiago Atitlan
Altitude: 1600
Farm Area: 1-2 hectares on average per producer
Variety: Bourbon, Typica
Process: Washed
Fermentation: 12-20 hours in wood tanks
Drying: 8-10 days on patio and petate mats

Oaxaca’s Santiago Atitlan region is marked by dense forests and heavy mists, with pronounced rainy seasons. Found in the Sierra Mixe district of the
Sierra Norte province, the coffees that come from here reflect communal hard work, great altitude, preserved local varieties, rich soil, and the slow
maturation that the area’s cooling mists and strong shade cover offer.
To get to Atitlan, we have to drive from Oaxaca for 4.5 hours. Most of the route is paved but the last half hour consists of dirt roads. In Atitlan, the
houses are mostly roadside while the farms are up in the mountains, accessible only on foot or by mule. The road from the houses to the farms can
take up to an hour’s climb in many cases.
Atitlan’s producers are extreme smallholders, farming 1-2 hectares on average. They carry out harvest among their families and community. The
farms are located in altitudes ranging between 1400 and 1600 masl. Producers here mostly grow Typica and Bourbon varieties. Most producers
plant corn, timber trees, and bananas as supplements to coffee. They also raise farm animals for family consumption.
Atitlan's producers have their own washing stations at their houses, where they ferment their coffee in wooden tanks for 12-20 hours, then dry them
for 8-10 days on patios.
They usually keep a distance of 2 meters between rows and 1.5 meters between seedlings. Between each row, the producers place a plant that
serves to separate the rows and keep the coffee trees apart.
Producers use native trees such as ice cream bean trees and avocado to shade their coffee trees. These trees provide not only shade, but also various
benefits such as food, ornamentation, medicine, construction materials, nitrogen fixing, and water retention.
The producers in the Atitlan area speak the native Mixe language. They take pride in their language, their lands, their customs, and their culture.

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