Experience the vibrant flavors of Oaxaca with our washed Mexico Oaxaca coffee, where notes of fig, brown sugar, and cacao nibs come together to create a rich and unforgettable cup.

Region: Oaxaca

Altitude: 900-1700 masl

Varieties: Bourbon, Caturra, Catuai, Mundo Novo and Typica

Process: Washed 

Roast: Light to medium

Embark on a sensory journey from the coastal plains of Puerto Escondido to the lush, tropical forests of the Sierra Madre del Sur, where the rich cultural heritage and vibrant landscapes of Oaxaca intertwine to produce exceptional coffee. Here, amidst small family farms overlooking the Pacific Ocean, coffee grows intercropped with bananas, corn, beans, and fruit trees in harmony with nature.

Forty percent of the region’s coffee is grown by women, whose dedication to organic farming supports both their families and the environment. Using traditional techniques, each producer carefully harvests and processes the coffee cherries on their own micro-mills, ensuring quality and consistency.

These small-scale farmers, bound by their indigenous roots, have united under the Coordinadora Estatal de Productores de Café del Estado de Oaxaca (CEPCO). Through this cooperative, they gain access to credit, certifications, and resources that empower them to thrive. CEPCO has been instrumental in initiatives like combating leaf rust, improving infrastructure, and increasing organic fertilizer production—all of which enhance both coffee quality and livelihoods.

When you savor this coffee, you’re not just enjoying a vibrant and flavorful brew—you’re supporting sustainable practices, empowering women farmers, and contributing to a legacy of resilience and innovation in Oaxaca.

We mainly enjoy this coffee as pour over or drip, but it also makes a great espresso! For pour over, try a 1:16 ratio and a kettle temperature of 204°. For espresso, try a boiler temp of 202°, and 18g in to 42g out in 30-35 seconds. Happy Brewing!