Mexico Oaxaca Santa Maria Ozolotepec L3 is a single origin coffee from Mexico, specifically from the Oaxaca region, Sierra Sur, Santa Maria Ozolotepec. It is grown at an altitude of 1600-1800 MASL and consists of Bourbon, Criollo Typica, and Caturra varieties. The coffee is processed through a washed method, de-pulped, and fermented in mucilage for 120 hours. Drying involves centrifugal drying, mechanical pre-drying, and final patio drying. Traditional varieties such as Typica and Bourbon are carefully maintained by small-scale Indigenous producers. The coffee farms are 0.5 to 2 hectares in size, cultivated under agroforestry systems that protect native ecosystems and enrich soils.