Atitlan Especial

Santiago Atitlán is a remote community in Oaxaca’s Sierra Mixe, where dense forests, cool mountain mists, and abundant shade create ideal conditions for slow, even coffee maturation. Most producers farm just 1–2 hectares at elevations between 1,400 and 1,600 meters, growing primarily Typica and Bourbon alongside corn, bananas, and native shade trees such as ice cream bean and avocado.

Coffee farming here is deeply communal, with harvest and processing carried out by families and neighbors. Producers process their coffee at small washing stations at their homes, fermenting the cherries in wooden tanks for 12–20 hours before drying the parchment on patios for 8–10 days. The farms themselves are often an hour’s climb into the mountains, accessible only by foot or mule, making each lot a reflection of considerable care and effort.

The producers at Atitlán have built a strong culture of quality and continual improvement, and we’re excited to share these coffees with you. The result is a coffee that reflects the distinctive character of this high, cool, and deeply rooted growing region.