Grown in the high mountain Oaxaca state of Mexico, this beans ripen slowly from the cool air and is hand picked by farmers under the direction of Diracsema Jose Jose. Each farmer is skilled and trained to the level and premiums expected. Hand picked coffee cherries are pulped on the farm to avoid over fermentation due to the great distances. Once the parchment is stable, it’s goes through cupping and grading. The final dry milling is done in Etla, Oaxaca at the Unopcafe Plant.
With Organic and Fair Trade certifications at every level (except roasting), the 21st has no shortage of best practices in place. We like to roast this bean to just after first crack to make sure the clean washed finish and sweet body will remain in the cup. This can also easily be roasted darker for a really good espresso! Just ask for Dark Roast in the “Special Instructions” upon check out.