Loma Ocotitlan, Mexico

Loma Ocotitlán is a small village tucked into the Sierra de Flores Magón in Oaxaca. This community produces the coffee lot named after it, made by 22 Mazatec families who have been trying 72-hour anaerobic fermentations for the first time.

The use of long anaerobic fermentations, combined with diverse agroforestry practices, high altitude, and the unique microclimate of the Sierra de Flores Magón, results in a distinctive and highly competitive cup profile.

The Anaerobic washed process is where the coffee beans after being depulped are ferment in sealed, oxygen-free tanks before being washed again. This creates a unique complex cup that blends the clean acidity of washed coffee with the funky, wine-like notes of anaerobic fermentation, resulting in layered sweetness and defined flavours.