In the municipality of San Pedro El Alto, located in the south of the state of Oaxaca, in the coastal region of San Pedro Pochutla, surrounded by mountain peaks, warm coastal winds, and a cooler climate, is the community of Lagunilla. Over 80 growers live in the town, and a group of 12 indigenous coffee growers of Zapotec culture and native langua- ge make up this group. They own and manage farms of no more than 1 to 5 hectares. The town of Lagunilla was founded after the displacement of this farmer group from the Loma Canela region, who, forced to abandon their homes due to the dispossession of their land, moved to a new area, where they would seek a new way of life and survival. Upon reaching the area, this group of men traveling together found a water pond, which was small yet could supply water to the travelers. One of their duties during the trip was to find water resources and food to thrive; hence they took the name Lagunilla.

Thirty years ago, this group became involved in coffee production by planting Typica and Pluma Hidalgo varieties (Typica lineage), processing their harvest, and selling it to local intermediaries. Coffee culture and traditions have been passed down from generation to generation; however, with the passage of time and their seclusion from the main towns and technology, they continued with the ancestral traditions and had no understating of agronomic practices and crop management. As a result, the farmers of Lagunilla used to sell their Arabica coffee production at low Robusta market prices and barely made a living.

Farm Varieties



San Pedro Puchutla




1,600 MASL

Technical info

January – March

Processing Method

Fully Washed . Farmers ferment the coffee on plastic tanks from 24 to 36 hours.

Drying Method

Sun-dried on palm mats for 8 to 12 days.