1# roasted coffee

Mexico San Pedro Yosotatu, Aldo Castro

Grown by Aldo Castro in Oaxaca. Flavors of red plum and biscuit.

Oaxaca is extremely mountainous and Mexico's most biodiverse region. The high elevation and cool temperatures of this region are conducive to coffee growing, but the soil tends to be more rugged.

This coffee was fully washed with 12-24 hour delayed pulping, followed by 24-36 hours of wet fermentation (in wood or stone tanks) before washing and drying on raised beds and patios for an average of 13-16 days, after which It is stored in a farmers’ house until delivery to Oaxaca City.

Washed
Varieties     Typica, Bourbon
Elevation     1200-1800 MASL
Region     Oaxaca
Country     Mexico
Harvest     February-April