Mexico Oaxaca Santa Maria Ozolotepec L3

MEXICO OAXACA SANTA MARIA OZOLOTEPEC L3 Origin: Mexico Region: Oaxaca, Sierra Sur, Santa Maria Ozolotepec Altitude: 1600-1800 MASL Varieties: Bourbon, Criollo Typica, Caturra Process: Washed, de-pulped and fermented in mucilage in a closed tank from (120 hours). Drying involved centrifugal drying, two stages of mechanical pre-drying, and final patio drying Oaxaca is Mexico’s fourth-largest coffee-producing state, contributing around 10% of national output. What makes it truly distinctive is its preservation of traditional varieties such as Typica and Bourbon, carefully maintained by small-scale Indigenous producers. Farms are typically 0.5 to 2 hectares, cultivated under agroforestry systems that protect native ecosystems, enrich soils with organic matter, and moderate the local microclimate through dense canopy cover.