San Francisco Ozolotepec

A natural-process coffee from high-altitude Zapotec smallholders in Oaxaca's remote Sierra Sur. The cold, cloudy climate there slows fermentation and drying into a deliberate two- to four-day dry ferment, followed by rooftop and solar-dryer finishing on traditional petate mats. The result is a coffee with the depth and stability that comes from patient processing—expect the ripe stone fruit and wine-like complexity typical of natural Oaxacans done right. Metric sources directly through Red Beetle Coffee Lab, working with grower Ricardo Romero and his network of roughly 90 farmers across the region.