{"product_id":"san-pedro-yosotatu-washed-oaxaca-mexico","title":"San Pedro Yosotatu Washed Oaxaca Mexico","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOrigin: Mexico\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRegion: Oaxaca \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVarietal: \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePluma, Bourbon, Typica\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProcessing: Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTasting notes: milk chocolate, orange, walnuts, brown sugar\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Process:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWashed processing involves de-pulping the coffee cherry. A bladed tool is used to cut open the cherries, extract the seeds and discard the empty fruit. The coffee is then soaked in water to soften the seed and typically is left to ferment for 12 to 72 hours. Afterwards the coffee is washed clean of any remaining fruit, mucilage and silverskin before it’s finally dried. Washed coffees are the most common processed coffees you’ll see!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eBehind the Producer:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAltitude: 1700-1900 masl\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFarm: \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eSan Pedro Yosotatu\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003eProducer: Small Shareholder\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout the Producers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eThe community of San Pedro Yosotatu is located in the Mixteca region of the Tlaxiaco district. Most of the producers in the area are bilingual, speaking Mixtec and Spanish. The name Yosotatu is Mixteco for \"The sheriff who watches from the top of the mountain.\" To get to San Pedro Yosotatu we first have to fly to Oaxaca and then travel by road for 4 and a half hours. Most of the road is paved, with only the last 30 minutes of the trip on dirt roads. This small community is located between 1700 and 1900 meters above sea level. The majority of producers that comprise it are small producers with farms between 1 and 2 hectares. Most producers grow the Pluma, Bourbon, and Typica varieties\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eProducers usually have their own processing plants at home. Typical fermentation time is between 18 and 24 hours in wooden tanks and drying takes place from 8 and 10 days in petate mats. Yosotatu is made up of 40 family members and neighbors who sought autonomy and independence from larger organizations. They’re very well organized and work together to schedule collection days and transfer the coffee from Yosotatu to our warehouses in Oaxaca. Aside from coffee, the community’s main cash crop is lumber. Producers usually keep a distance of 2 meters between rows and 1.5 meters between seedlings. Between each row, producers place a plant that serves to separate the rows and keep the coffee trees apart. Producers use native trees such as ice cream bean trees and pines to shade their coffee trees. These trees provide not only shade, but also various benefits such as food, ornamentation, medicine, construction materials, and water retention. The producers' farms are usually located 15 minutes from the houses, usually right along the road, so the use of mules is unusual. Harvest is carried out between family and neighbors, since most families’ production is small and outside labor is scarce. Yosotatu is one of the areas that has been hit the hardest by mass migration of young people. When we visit this town, we typically only see children under 15 or adults over 35—young people between 20 and 30 have migrated to other countries or big cities in search of better job opportunities. A clear example of this are the ages of the producers, the youngest of whom are usually between 38 and 40 years old.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy We’re Stoked!\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThis coffee evokes the sensation of drinking a cartoon cup of coffee. It tastes exactly like what you think coffee tastes like, and it's not trying to be anything that it isn't. Its sweet brown sugar notes paired with rich milk chocolate and orange zest are the perfect crowd-pleasing cup of coffee.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Little Bear Coffee","offers":[{"title":"Default Title","offer_id":49110672834802,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/0116\/3762\/files\/LBOaxacaMexicoBag_77527bdd-73ba-4b4b-acfc-c4ce0ef12e2b.png?v=1778507437","url":"https:\/\/littlebearcoffee.com\/products\/san-pedro-yosotatu-washed-oaxaca-mexico","provider":"Little Bear Coffee","version":"1.0","type":"link"}