From the beautiful region of the Sierra Sur in Oaxaca, Mexico, this coffee is a community lot. The community is made up of coffee-producing families, whose production is organised collaboratively and sustainably. The coffee production process is carried out in typical Latin American style, with the beans being harvested at their optimum ripeness, followed by a controlled washing and fermentation process. Subsequently, the beans are dried on patios and rooftops, some producers have implemented drying systems using African-style raised beds. The more experienced family members play a critical role in the farm’s success, sharing their knowledge and experience with the new generations.