Mexico | Oaxaca | Santa Maria Ozolotepec L3

MEXICO OAXACA SANTA MARIA OZOLOTEPEC L3

• Origin: Mexico
• Region: Oaxaca, Sierra Sur, Santa Maria Ozolotepec
• Altitude:  1600-1800 MASL
• Varieties: Bourbon, Criollo Typica, Caturra
• Process: Washed, de-pulped and fermented in mucilage in a closed tank from (120 hours). Drying involved centrifugal drying, two stages of mechanical pre-drying, and final patio drying

Oaxaca is Mexico’s fourth-largest coffee-producing state, contributing around 10% of national output.

What makes it truly distinctive is its preservation of traditional varieties such as Typica and Bourbon, carefully maintained by small-scale Indigenous producers. Farms are typically 0.5 to 2 hectares, cultivated under agroforestry systems that protect native ecosystems, enrich soils with organic matter, and moderate the local microclimate through dense canopy cover.