We sourced this coffee from our partners at Red Fox, who have been working in Oaxaca for years. Their efforts in Sochiapam are bearing fruit, with coffees from this cooperative—deep in the Oaxacan heartland, about six hours from the city—showing the complexity, sweetness, and quality worthy of single-origin distinction on our menu. This lot comes from various smallholder producers farming at 1–2 hectare plots between 1,700 and 1,900 masl. A wide range of varieties are grown here, including Pluma, Typica, Bourbon, and Mundo Novo. Coffees are traditionally washed, fermented in wooden tanks for 18–24 hours, and dried for 6–10 days on patios and rooftops. Sochiapam itself is a heavily forested community with a protected reserve where all extractive activity is prohibited. Producers farm small plots of 1–2 hectares (some up to 5), transporting coffee and staple crops like corn and beans largely by mule. They speak both Chinanteco and Spanish. Unlike many nearby towns, Sochiapam retains residents of all ages thanks to its strong infrastructure of schools, hospitals, and stores. Once focused on volume, producers are now unlocking the community’s potential for exceptional coffee.

Brew Method

18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge