MEXICO BENEFICIO COMUNITARIO SAN PEDRO HONEY

Beneficio Comunitario San Pedro was established in 2018, marking the beginning of a new way for a group of coffee growers to build relationships within their community. This initiative has grown into a continuous exchange of knowledge and learning.

Their goal is to cultivate true partnerships with producers—relationships that transcend mere transactions. As work partners, they listen, ask questions, contribute, collaborate, and support each other. These interactions often lead to personal connections that deepen their bond and enhance their shared commitment.

Today, 120 producers from Cotzilnam and six nearby communities participated in this initiative. These farmers, predominantly women, are dedicated to cultivating traditional coffee varieties like Typica, Bourbon, Caturra, and the newer Garnica. They employ mostly organic or low-intervention practices, which contribute to the exceptional cup profiles their coffees are known for. Despite the challenges of low production and planting density, they rely heavily on family labor during the harvest season.

This lot of Typica, Bourbon & Caturra coffee underwent honey processed with 25 hours of fermentation before pulping inside hermetic bags with an average of 17 brix degrees and sun-dried on raised beds for 12 days and rested in sacks in the shade for 17 days.

This coffee is a balance of sweet and nutty flavors, with a key lime brightness to round out the cup. We're loving it as an espresso or a pour over. This is a coffee meant to be savored and shared.