MEXICO — Santa Maria #2
Variety: Bourbon, Typica, Mundo Novo
We Taste: butterscotch, hazelnut, raspberry jam
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 variet- ies, 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.