The Ozolotepeques – especially San Francisco and some surrounding villages – can be considered among the areas with the most potential for the production of speciality coffees in Oaxaca, probably being the area with the most potential in the Sierra Sur.
San Francisco Ozolotepec is near Cerro Nube, the highest mountain in Oaxaca. The height (1900 masl in Oaxaca can be considered similar to 2500 masl in Colombia or Ecuador), the proximity of the hill and virgin forest contribute to a unique microclimate. The same factors are the reason why there is not much rust defect in the area (it can’t stand the cold) so the traditional varieties such as Bourbon and Pluma Hidalgo (a typica variety mutation from Oaxaca) can grow without much trouble. San Francisco coffees are dense, juicy, with a tartaric acidity, with grape, red fruits, raisins notes and tropical touches.
Producers have always received very low prices for their coffee. Working with coffee in the area is not easy due to the lack of infrastructure (it is 7 hours from Oaxaca) with access by roads in poor conditions. Many producers do not speak Spanish (Zapoteca culture is very much preserved). The area is somewhat conflictive. As in many other remote farms and high coffee areas in Latin America due to low coffee prices, there is a lot of poppy and marijuana production.
Thanks to the high quality of these coffees we have been able to offer them a good alternative to the local market, with higher base prices and premiums for quality.