In the cloud-wrapped peaks of the Sierra Norte, a small group of producers is reimagining the future of Oaxacan coffee, led by Ever Olivera. This lot comes from Oro Taleano, a passionate collective in the municipality of Talea de Castro, where tradition meets purpose. Their work is grounded in agroecology, collective action, and next-generation stewardship.
Region Oaxaca, Sierra Norte
Tucked 120 kilometers northeast of Oaxaca City, Talea de Castro is a hidden mountain village deep in the Sierra Norte. Reaching up to 1,500m, these rugged slopes are cultivated by smallholder farmers practicing agroecological methods on plots averaging just two hectares. The result is a community drive coffee shaped by care, altitude, and deep cultural roots.
Process Washed 24hr Fermentation
Cherries are handpicked, depulped, and fermented in tanks for 24 hours. After careful washing, the coffee is dried for 6–8 days on raised screens and patios. The result is a clean and structured cup, with a vibrant character that reflects both the land and the people who cultivate it.
Variety
Marsellesa, Typica, Oro Azteca - A dynamic trio of varieties, offering a profile that balances sweetness, florality, and round acidity, with a nod to regional biodiversity and flavor complexity.
Altitude
1550m
Grown in Guerrero’s remote jungle canyons, where mist-laden forests, volcanic soils, and the Pacific’s influence create a lush, humid microclimate. These conditions extend cherry maturation, resulting in a coffee with deep sweetness, tropical acidity, and a rich, fruit-forward complexity.
Tostado
For this Talea de Castro lot, we take a light development approach. Roasted just past first crack with minimal caramelization to preserve high acidity, transparency, and origin-driven aromatics.
The result is a bright, clean cup, lean body, lifted citric structure, and a long, precise finish that lets the coffee speak clearly.
