San Pedro Yosotatu

San Pedro Yosotatu is a small coffee-growing community in Oaxaca's Mixteca region, sitting between 1,700 and 1,900 meters above sea level.

The group is made up of around 40 family members and neighbours who came together seeking greater autonomy and independence from larger organisations. Most work small farms of just one or two hectares, growing traditional varieties including Pluma, Bourbon and Typica.

Coffee production here remains very hands-on. Producers generally process their own coffee at home, fermenting it for 18–24 hours in wooden tanks before drying it for 8–10 days on traditional petate mats. Harvesting is often shared between family and neighbours, with outside labour difficult to find.

That community structure is particularly important in Yosotatu. Migration has seen many younger people leave the area for larger cities or other countries in search of work, leaving an ageing generation of coffee producers behind.

The relationship with Yosotatu began with a small group of producers looking for an alternative to low local coffee prices. Over time, that has grown to include more of the community, connecting their coffees with better prices and more competitive markets while building around trust and traceability.

It's a coffee with plenty of structure and sweetness. We're tasting cacao powder, white grape and a chewy finish.