Oaxaca

Sitting right in between Mexico’s two other major coffee-growing regions Chiapas and Veracruz, Oaxaca produces some of the most distinctive coffees in Mexico. Coffee production in Oaxaca has not been modernized to the same extent as in its neighbouring regions, with many producers preferring traditional cultivation methods and coffee varieties.

Typica & Mundo Novo

Like Bourbon, Typica made its way out of Yemen by way of colonisation. In this case, the Dutch transported seeds to their colonial holdings in South America in 1719, from there the variety made its way to Brazil and then to the West Indies. Eventually, the English brought Typica to the Caribbean, from there, they were sent to Central America, where they were widely dispersed. Typica has very high quality potential at high altitudes in Central America. Unfortunately, it is highly susceptible to disease.

.Mundo Novo resulted from a natural cross of Typica and Bourbon varieties in Sao Paulo, Brazil. The variety was discovered in 1943 in the municipality of Mundo Novo, which is now called Urupês. Mundo Novo is very tall, matures late, and has good quality potential at high altitudes. Unfortunately is highly susceptible to fungus, pests, and disease.

Washed

This coffee was fermented for 50 hours, washed, and then dried on raised beds for apporximately 10 days.