Nicanor Gallardo - Mexico

It's incredibly rare to find a single-producer separation from this region, and we were fortunate enough to secure this one during our visit to Oaxaca in May.  The work of Nicanor Gallardo, 69, this coffee was fermented in-cherry for 72 hours, then submerged in water for an additional 54 hours, before being fully washed and dried.  Nicanor manages a 3.5 hectare farm in the Sierra Mazateca - a remote and mountainous region in the north of Oaxaca.  Rich in tradition, the area is also incredibly difficult to access, so utmost gratitude to our partners - Osito Coffee and Red Beetle Coffee Lab - for making this possible.