The Nanixhe Lot comes from the indigenous Zapotec communities of San Francisco, San Felipe, San Jose Ozolotepec and San Juan. They are located on southwestern slopes of the Sierra Madre, where the mountains and coast create a micro-climate with warm, humid days and cool, breezy evenings.
The coffees here taste surprisingly sweet and fruit-forward in spite of being fully washed. This is owed in part to wooden fermentation tanks unique to the region: every coffee is exposed to a more active, native population of microbes and yeasts that help the coffee fully shed it’s fruit layer but also develops complex flavors.
The SICOBI cooperative is behind the organization and creation of this coffee and has been supporting farmers in Oaxaca since 2010. The group provides agricultural and market support for the entire region, placing agricultural technicians in each community who advise the co-op and its members in the best use of their natural resources.