Nicodemos Sixto Garcia

PARTNER’S NAME : MICAELA SORIANO
FINCA El ESPINAL STORY

Nicodemus Sixto Garcia is the coffee grower behind El Espinal, a small-scale plot. In the Ozolotepec area where the farm are, the harvest begins in January and ends in March. For them, it is fundamental to work their coffee traditionally, focused on collecting the best cherries to obtain a good cup. Here, coffee is usually fermented for 30 hours and then dried in concrete patios. However, to create an optimal environment for drying, they have native trees around the patios to provide shade and create a naturally fresh environment.

Not surprisingly, Nicodemus has been growing coffee for almost 40 years, and three years ago, he began to market his coffee in the specialty market. He did not know by then that he had such good quality, and for many years, he sold it at not so profitable. Now, he is motivated to continue investing in quality, in renovating the farm, knowing that his coffee is paid fairly and valued abroad. For them, it is a pleasure to know that roasters value their work, knowing the coffee is free of contaminants and processed by hand.

Farm Varieties
Size
Total Farm Area

1 Hectares

Area in Coffee

1 Hectares

Location
Country

mexico

Province

San Antonio Ozolotepec

State

Oxaca

Elevation

1,400 MASL

Technical info
Harvest

December to February.

Processing Method

Fully washed process and traditionally fermented from 24 to 32 hours.

Shade

Ingas, guajas and native trees.

Drying Method

Sun-dried on staw mats and concrete patios.