Ines Maria Bautista's coffee comes through a small community group we work with in San Pedro Yosotatu, organized by primarily women producers and led by Madelina Lopez. The group of 40 producers in the remote community of Yosotatu are quality focused and work together to improve processing and drying techniques and deliver separated lots in order to receive the highest price premiums we pay in Oaxaca. The area is fully shaded and they maintain the traditional varieties grown in the area for the past 70+ years. Ines works together with her husband and with other members of the group to share labor and to improve quality each year and are committed to picking only perfectly ripe cherry and extending fermentation before washing. Oaxaca is an enigma in many ways but also can produce some of the very best cups in the country. Production here is still overwhelmingly driven by original lines of Bourbon and Typica, including the unique Pluma variety in the southern coastal mountains. With 16 distinct indigenous groups/cultures alone, many of which grow coffee, the region is incredibly diverse from an environmental, climatic, and social perspective. There are so many logistical and cost- of-production challenges here but that’s what excites and drives us to get better and bring these lots to more of our roasting clients and their end consumers. These are vibrant, delicious, sweet, sessionable coffees that seem to disappear from your cup because they go down so easily.