This coffee comes from the village of Santo Domingo Cacalotepec. Located in the Sierra Norte of Oaxaca, the area is remote, mountainous, and densely forested with deep valleys and ideal conditions for growing coffee. Many villagers belong to the indigenous Zapotec culture. They live in harmony with the land, practicing traditions passed down through generations to include coffee cultivation.

This lot is a Typica separation and was processed using a traditional washed method. After harvesting only the ripest cherries, this lot underwent a 24 hour full cherry fermentation before being depulped, fermented for an additional 48 hrs, washed, and finally dried for 8 to 10 days on patios and azoteas (rooftop drying terraces).