Cañada Region · 1,650m · Criollo · Washed · Medium Dark

There are coffees that are easy to find, and then there's this one.

The Familia Miranda Pérez has been tending Criollo trees in San Mateo Yoloxochitlan for generations — high in Oaxaca's Cañada region, where the Sierra Madre's ridges create the kind of microclimate that produces coffee with quiet complexity. Criollo is one of the oldest varieties in Mexico, rarely cultivated at commercial scale because it demands patience and care that industrial farming can't offer. The Mirandas offer both.

The washed process strips everything back to the bean itself — no fruit fermentation, no processing shortcuts — which means what you taste is entirely a product of the land, the altitude, and the family's craft. Roasted to a medium dark by Caracol Púrpura, expect a cup that's structured and grounded: dark chocolate and toasted walnut up front, a gentle sweetness in the finish, and the kind of clean, lingering body that makes a second cup feel necessary.

This coffee doesn't ship out of Mexico. It doesn't appear in specialty catalogs. Until now, the only way to taste it was to be there.