In the Sierra Sur region of Oaxaca, Zaula López cultivates coffee in San Andrés Lovene, a small community within the municipality of San Juan Ozolotepec. Zaula is part of Grupo Lovene, a group of small-scale producers who manage their harvests and deliver cherries to a central processing mill, which allows for individual farming practices while ensuring standard processing procedures. Zaula’s coffee is fermented for a total of 75 hours, comprising 27 hours in cherry and 48 hours in tanks, which creates a fruited yet exceptionally clean-bodied coffee. In the cup you’ll find notes of stonefruit, citrus, and floral-tea like notes of chamomile.

In the Sierra Sur region of Oaxaca, Zaula López cultivates coffee in San Andrés Lovene, a small community within the municipality of San Juan Ozolotepec. Zaula is part of Grupo Lovene, a group of small-scale producers who manage their harvests and deliver cherries to a central processing mill, which allows for individual farming practices while ensuring standard processing procedures. Zaula’s coffee is fermented for a total of 75 hours, comprising 27 hours in cherry and 48 hours in tanks, which creates a fruited yet exceptionally clean-bodied coffee. In the cup you’ll find notes of stonefruit, citrus, and floral-tea like notes of chamomile.