Our other current coffee is a washed Mexican coffee coming from the community of Santiago Sochiltepec. A town of a thousand people, 420 of the households being indigenous Zapoteca. This community is also in the heart of the La Pluma growing region. It’s a washed process with 12-24 hour delayed pulping, followed by 24-36 hours of wet fermentation, before washing and drying on raised beds and patios for an average of 15 days, after which It is stored in a farmers' house until delivery to Oaxaca City. It’s delicious as a daily drinker with or without milk and is really great as espresso!