The Zapotec people of the Sierra Juarez de la Oaxaca have a rich heritage of coffee producing while maintaining a balance of biodiversity with the ancient foothill forests and maize agriculture so important to their culture. This coffee takes an unique path that includes passive fermentation prior to finishing its processing and being imported to us and eventually your cup.  Grown at Finca el Mamey, a farm with roots back to the early 1920s and the arrival of an industrious German immigrant, this coffee continues the legacy of exceptional coffees.  Just hours after harvest, the coffee cherries are sealed into large stainless, airtight cylinders for 48-96 hours before being emptied and processed in traditional methods - this specific coffee is processed "naturally".  This process produces distinct acids (like lactic acid) which create strikingly fruity flavors and a perceived sweeter cup. This coffee is named after the indigenous salamander with an otherworldly fairy-like appearance, native to the creeks and rivers of the area.

This light body coffee is delicate and complex.  With notes of stone fruit (apricot, plum), almond and pralines with subtle cacao nibs on the finish.

Roast: medium light

Varietal: Pluma Hidalgo and Mundo Novo

Process: Anaerobic Fermentation and Natural Process

Elevation: 1600m

Single Origin

Imported under Fairtrade standards