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Tucked into the rugged hills of La Mixteca, a highland region spanning southern Oaxaca, a small collective of farmers has been growing and processing coffee under the name Red de Miramar. Led by Cecilio Pérez Vásquez, the group brings together producers across the community, each tending their own plots at elevations around 1,540 meters above sea level, where cool nights and mineral-rich soils shape the character of every harvest.
Among the farmers contributing to this lot is Leonides Castro García, whose careful cultivation of Bourbon, Caturra, and Typica varietals reflects La Mixteca's long tradition of growing coffee alongside other subsistence crops. Here, farming knowledge passes from generation to generation. Families adapt inherited technique to the demands of high-altitude specialty production, and the results speak for themselves.
The Red de Miramar collective is a model of community-driven quality. By pooling their harvests for a unified washed process, individual farmers gain access to export markets that would otherwise be out of reach. The consistency of this lot is the direct result of that shared commitment: careful picking, meticulous processing, and the kind of trust that only comes from working alongside your neighbors for generations.
Washed Process: Ripe cherry is sorted and pulped to remove the outer fruit skin, then fermented in water for a controlled period before being thoroughly washed and moved to raised drying beds. This method strips away nearly all fruit mucilage, letting the clean, true character of the bean and terroir come forward without interference.
Cupping notes: Bright and perfumed, with marigold florality opening into ripe apricot and tangerine citrus. The sweetness deepens into chewy chocolate as the cup cools, with a clean grapefruit brightness that keeps things lively from first sip to last.
10 oz. / 284 g WHOLE BEAN
Country: Mexico
Region: La Mixteca, Oaxaca
Producer: Leonides Castro García / Red de Miramar
Varietal: Bourbon, Caturra, Typica
Process: Washed
Roast Level: Light
Elevation: 1,540 masl
Cupping Notes: Apricot, Chewy Chocolate, Grapefruit, Marigold, Tangerine
Body: Light to Medium, Clean
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders received after the end of business on the preceding Tuesday will be roasted that Wednesday and shipped on Friday.)
Tucked into the rugged hills of La Mixteca, a highland region spanning southern Oaxaca, a small collective of farmers has been growing and processing coffee under the name Red de Miramar. Led by Cecilio Pérez Vásquez, the group brings together producers across the community, each tending their own plots at elevations around 1,540 meters above sea level, where cool nights and mineral-rich soils shape the character of every harvest.
Among the farmers contributing to this lot is Leonides Castro García, whose careful cultivation of Bourbon, Caturra, and Typica varietals reflects La Mixteca's long tradition of growing coffee alongside other subsistence crops. Here, farming knowledge passes from generation to generation. Families adapt inherited technique to the demands of high-altitude specialty production, and the results speak for themselves.
The Red de Miramar collective is a model of community-driven quality. By pooling their harvests for a unified washed process, individual farmers gain access to export markets that would otherwise be out of reach. The consistency of this lot is the direct result of that shared commitment: careful picking, meticulous processing, and the kind of trust that only comes from working alongside your neighbors for generations.
Washed Process: Ripe cherry is sorted and pulped to remove the outer fruit skin, then fermented in water for a controlled period before being thoroughly washed and moved to raised drying beds. This method strips away nearly all fruit mucilage, letting the clean, true character of the bean and terroir come forward without interference.
Cupping notes: Bright and perfumed, with marigold florality opening into ripe apricot and tangerine citrus. The sweetness deepens into chewy chocolate as the cup cools, with a clean grapefruit brightness that keeps things lively from first sip to last.
10 oz. / 284 g WHOLE BEAN
Country: Mexico
Region: La Mixteca, Oaxaca
Producer: Leonides Castro García / Red de Miramar
Varietal: Bourbon, Caturra, Typica
Process: Washed
Roast Level: Light
Elevation: 1,540 masl
Cupping Notes: Apricot, Chewy Chocolate, Grapefruit, Marigold, Tangerine
Body: Light to Medium, Clean
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders received after the end of business on the preceding Tuesday will be roasted that Wednesday and shipped on Friday.)