Mixteca · 1,700m · Criollo · Washed · Medium Dark

The Mixteca doesn't get talked about the way Oaxaca's Sierra Norte or Cañada does. That's starting to change.

Tomy Garcia farms at 1,700 meters in Miramar, a community the Mixtec know as Yuku-hiti. At that elevation in the Mixteca, the growing conditions are unforgiving in the best way — pronounced dry season, sharp temperature swings, soils that push the Criollo variety to develop slowly and concentrate sugars before harvest.

Criollo is one of the oldest coffee varieties still cultivated in Oaxaca. It lacks the spectacle of Geisha, but growers who've kept it through decades of pressure to replace it with higher-yielding varieties have preserved something worth protecting: a genetic baseline adapted to these specific highlands, with a cup character that's distinctly regional. Washed process strips away everything except what the variety and the place put there — a clean profile over processing noise, structure over fruit-forward intensity. The medium dark roast adds body and rounds the finish without obscuring what the Mixteca put into the cherry.

This is not a coffee trying to be something else.

Producer: Tomy Garcia

Origin: Miramar (Yuku-hiti), Oaxaca

Region: Mixteca

Elevation: 1,700 masl

Variety: Criollo

Process: Washed

Roast: Medium Dark