The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


A sweet, roasty coffee with just a hint of orange and spices. This coffee responds to heat dramtacially requires a soft and careful approach. If roasted carefully the end result will be a rich, heavy, sweet cup of coffee with a delicate orange spice cake like aroma.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Sierra Norte, Oaxaca


The farm & mill where the coffee cherry is grown & processed.

Various smallholders

About 200 farmers from the Productores Mixes Zapotecos Sociedad de Producción Rural de Responsabilidad Limitada (Promizap) cooperative have contributed to this lot. Each of these farmers manages 1 hectare of land on average, and all together they account for about 6.7 percent of the Promizap’s 3,000-plus members.

Promizap was founded in 2002 as a small co-op. Since then, it’s grown tremendously and expanded operations to 25 different towns. For coffee farmers in these towns, Promizap promises opportunity, support, community and equality. Every member is treated equally regardless of age, gender, religion, tribe or seniority.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Criollo, Garnica