Mexican - Nueva Esperanza

Named after the town of La Nueva Esperanza this coffee is grown in the Mixteca region of Oaxaca by small farm stakeholders.  These producers harvest only ripe cherries and depulp them within one day, most commonly using a manual depulping method.   The coffee is then placed in fermentation tanks made of wood or cement.  In most cases fermentation is 10-16 hours, depending on climate conditions. Wet parchment is then dried for approximately 20 hours on patios.