Yosotatu Reserva

Notes Apple, Fig, Orgeat Origin Mixteca, Oaxaca, Mexico Elevation 1700-1900 MASL Varieties Pluma, Bourbon, Typica Process Washed This selection from the community of San Pedro Yosotatu is our final release from Mexico for the 2026 season. This will be the third time we’ve purchased from this group of 40 smallholder producers in Oaxaca and we’ve come to expect a delightfully round and well balanced cup profile from these coffees, which holds true for this small reserve lot as well. In the cup we find notes of various red and purple fruits, sweet almonds and a rich, creamy texture. The farms in this area are quite small at 1 to 2 hectares each and are planted with classic varieties like Bourbon, Typica and this region’s signature - Pluma. Processing is simple and traditional: freshly handpicked coffee fruit is pulped, fermented for 18-24 hours in wooden tanks, washed clean and then dried for 8-10 days on woven fiber mats.