Country / District : Mexico, Oaxaca, Otatitlàn de Morelos
Varietal: Typica, Mundo Novo,  Marsellesa, Oro Azteca
Process: Semi-Washed
Altitude: 1200-1400  masl
Tasting notes:  Pomegranate, Elderberry syrup, Pan d'Epices
 
 
Suggested for: Espresso, Moka, Filter
 
 
 
 
More info about this coffee:
 
 
In the highlands of the Sierra Norte of Oaxaca, tucked within the municipality of Talea de Castro, lies the community of Otatitlán de Morelos, a place where coffee is more than a crop. It is legacy, economy, and culture woven into a single thread of everyday life. Grown at elevations between 1,200 and 1,450 m.a.s.l., the coffee here benefits from a landscape of rich volcanic soils, dense forest shade, and humid mountain air. The result is a slow maturation process that develops sweetness and structure in the cherry, offering a clean, expressive cup with delicate florals, soft fruit, and balanced acidity.
Coffee in Otatitlán is almost entirely grown by smallholder producers, many of whom manage just a few hectares passed down through generations. Typica and Bourbon are still common in these parcels, older Arabica cultivars that produce less but offer higher cup quality. Farming is traditional and largely organic by default: cherries are picked by hand, depulped with small home-scale machinery, fermented in wooden tanks, washed in clean spring water, and dried on patios or petates under the sun.
The work is hard. Leaf rust has affected productivity across the region, and most plants are more than 20 years old. Market prices rarely reflect the value of this labor or the quality of the final product. Yet producers persist. The knowledge of when to prune, how to time fermentation, and which trees to shade with citrus or guava is held in the minds and memories of each family. Coffee represents a lifeline, one that allows children to study, families to build homes, and traditions to be honored.
Unlike monocultures, many farms here are shaded by fruit trees and native species, promoting wildlife habitat and a slower cherry maturation, resulting in sweeter, more structured flavors. Also, most coffee is traditionally wet processed and sun-dried, allowing for clarity and transparency in the cup. One can say this is an underappreciated gem, compared to neighboring regions like Pluma Hidalgo or La Cañada. Otatitlán’s name isn’t widely known, yet its coffees can rival or exceed better-known areas in quality when given attention and care.
With proper separation, careful processing, and intentional sourcing, the lots from this community can rival those of more celebrated origins. These farmers are ready for a market that sees their value, not just as producers of raw product, but as stewards of place, taste, and tradition.
The coffee includes Typica, Mundo Novo, Oro Azteca, and Marsellesa varieties, each contributing its own dimension to the cup. After handpicking, the cherries undergo a 24-hour traditional fermentation and undergo a semi-washed process. The drying process takes place on open-air patios and lasts between 7 to 15 days, depending on weather conditions. 
In each bag, you’ll carry a piece of Oaxaca’s Sierra Norte, sourcing from Otatitlán de Morelos is not just a commercial choice, it is a commitment to transparency, quality, and rural sustainability.