Santa Catarina
Jesus Cruz Santa Catarina
200g
Varietal: Bourbon, Caturra, Mundo Novo, Typica La Pluma
Process: Fully Washed
Fermentation: 1-2 days in wood or stone tanks
Drying: 15+ days under shade
Altitude: 1300 - 1600 MASL
Region: La Costa Chica, Oaxaca, Mexico
Farm: Santa Catarina Juquila
La Costa is where the Pacific Ocean meets the Sierra Madre del Sur Mountain Range. Hot days and cool nights leave a heavy layer of dew which, with the ocean mist, makes ideal what would otherwise be an arid region for growing coffee.
Here, coffee is grown within pine forests and alongside Ash, Orange, Cuajinicuil, Ocotal and banana trees – but rarely, if ever, with any fertilizer or herbicide. It’s simply not the culture of the area, which prizes organic methods on primarily smallholder farms (800 -1000 trees).
One farm named Finca La Hamaica is run by Francisco Zorilla. He was our first supplier partner in the region, but similar to his more motivated neighbors who combine the old ways of doing things with new knowledge of best practices. For example, it’s common in the area to ferment for 1-2 days in wood or stone tanks. Then the coffee is set out to dry for 15+ days often under shade on rooftops.
Jesus Cruz Santa Catarina
200g
Varietal: Bourbon, Caturra, Mundo Novo, Typica La Pluma
Process: Fully Washed
Fermentation: 1-2 days in wood or stone tanks
Drying: 15+ days under shade
Altitude: 1300 - 1600 MASL
Region: La Costa Chica, Oaxaca, Mexico
Farm: Santa Catarina Juquila
La Costa is where the Pacific Ocean meets the Sierra Madre del Sur Mountain Range. Hot days and cool nights leave a heavy layer of dew which, with the ocean mist, makes ideal what would otherwise be an arid region for growing coffee.
Here, coffee is grown within pine forests and alongside Ash, Orange, Cuajinicuil, Ocotal and banana trees – but rarely, if ever, with any fertilizer or herbicide. It’s simply not the culture of the area, which prizes organic methods on primarily smallholder farms (800 -1000 trees).
One farm named Finca La Hamaica is run by Francisco Zorilla. He was our first supplier partner in the region, but similar to his more motivated neighbors who combine the old ways of doing things with new knowledge of best practices. For example, it’s common in the area to ferment for 1-2 days in wood or stone tanks. Then the coffee is set out to dry for 15+ days often under shade on rooftops.
Jesus Cruz Santa Catarina
200g
Varietal: Bourbon, Caturra, Mundo Novo, Typica La Pluma
Process: Fully Washed
Fermentation: 1-2 days in wood or stone tanks
Drying: 15+ days under shade
Altitude: 1300 - 1600 MASL
Region: La Costa Chica, Oaxaca, Mexico
Farm: Santa Catarina Juquila
La Costa is where the Pacific Ocean meets the Sierra Madre del Sur Mountain Range. Hot days and cool nights leave a heavy layer of dew which, with the ocean mist, makes ideal what would otherwise be an arid region for growing coffee.
Here, coffee is grown within pine forests and alongside Ash, Orange, Cuajinicuil, Ocotal and banana trees – but rarely, if ever, with any fertilizer or herbicide. It’s simply not the culture of the area, which prizes organic methods on primarily smallholder farms (800 -1000 trees).
One farm named Finca La Hamaica is run by Francisco Zorilla. He was our first supplier partner in the region, but similar to his more motivated neighbors who combine the old ways of doing things with new knowledge of best practices. For example, it’s common in the area to ferment for 1-2 days in wood or stone tanks. Then the coffee is set out to dry for 15+ days often under shade on rooftops.