Mexico Guienashi

Mexico Guienashi

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Tasting Notes: Blackberry, Cola, Tamarind

Region: Sierra Sur, Oaxaca, Mexico
Process: Washed
Varietals: Pluma, Caturra and Mundo Nuovo
Elevation: 1,300 to 1,900 MASL

Guie’nashi is a word that translates to “sweet flower” from the native Zapotec language of Southern Oaxaca: the phrase roots this coffee to the indigenous community who cultivated and harvested it while conveying it’s expressive flavor. The coffee was collected from 4 specific farming areas in the region: San Juan Ozolotepec, San Francisco Ozolotepec, San José Ozolotepec, and San Felipe Lachillo. The community-focused SICOBI cooperative is responsible for organizing and exporting the lot.

Coffees from this region have an unexpectedly fruit-forward profile. One reason for this could be the particularly dry landscape of the Sierra Sur range, which speeds along the cherries as they ripen on the branch. Another could be the wooden tanks these farmers use to process their coffee; the porousness of the wood has the potential to increase the fermentation taking place, as the seeds are being depulped and cleaned of their fruit.

Whatever the cause – the result is an sweet, versatile coffee that applauds the skilled work of the farmers of the Sierra Sur.