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Tasting Notes: Nectarine, Tangerine, Lemon
(photos and map courtesy of Azahar Coffee)
This community lot comes from smallholder coffee farmers in and around Santiago Atitlán in the Sierra Norte region of Oaxaca, Mexico. Coffee is grown at elevations between 1,400 and 1,550 meters above sea level, where cool mountain temperatures, volcanic soils, and native shade trees create ideal growing conditions. Farms are typically small family-owned plots intercropped with corn and beans, reflecting the region’s strong tradition of sustainable agriculture and indigenous stewardship of the land.

Grupo Atitlán was established to help local producers improve post-harvest practices while preserving traditional farming methods. This lot is a honey processed coffee, with cherries fermented in parchment for 48 hours before being dried on raised African beds or patios for 8–12 days. The slow, controlled processing aims to preserve sweetness and detail in the final cup.

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