Mexico Santa Maria Yucuhiti
Mexico Santa Maria Yucuhiti
  • Load image into Gallery viewer, Mexico Santa Maria Yucuhiti
  • Load image into Gallery viewer, Mexico Santa Maria Yucuhiti

Mexico Santa Maria Yucuhiti

Regular price
Sale price
Regular price
Sold out
Unit price

Region: Mixteca

Municipality: Santa Maria Yucuhiti 

Community: Yosonicaje & Guadalupe Miramar

Producers: Efrain Garcia & Community 

Elevation: 1450-1900 masl

Variety: Typica, Bourbon, & Mundo Novo 

Process: Washed

Fermentation: 18-24 hours dry 

Drying: 10-20 days on petite mats

Harvest: January - April 

Tasting Notes: Cocoa, Rose Hips, Orange Peel 

"Oaxaca is an enigma in many ways but also can produce some of the very best
cups in the country. Production here is still overwhelmingly driven by original lines
of Bourbon and Typica, including the unique Pluma variety in the southern coastal
mountains. With 16 distinct indigenous groups/cultures alone, many of which grow
coffee, the region is incredibly diverse from an environmental, climatic, and social
perspective. There are so many logistical and cost-of-production challenges here but
that’s what excites and drives us to get better and bring these lots to more of our roasting clients and their end consumers. These are vibrant, delicious, sweet, sessionable coffees that seem to disappear from your cup because they go down so easily.

Our relationships are the deepest in Oaxaca. We’ve been building up our supply chain
from the farm level (producers here average 1-2 hectares) in terms of quality improvement and separations as well as price negotiations and premiums, rather than working from the exporter or co-op level down. Financing is a big challenge farmers face here and we are committed to working creatively to solve this in both the short and long term. 

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 varieties, grown 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."

- Red Fox Coffee Merchants