New Arrival (2026 Harvest) from Francisca Francisco. This is our fourth year purchasing the entire harvest from Francisca. 80% of Francisca’s coffee is roasted for our friends at Deep City Brunch next to Foam Brewers in Burlington, Vermont. This coffee is the perfect pairing to sip on while enjoying a “table pancake” with your friends. The coffee is familiar - like an old friend - but one with new tales of adventures to share. Easy and approachable… but no where near boring.

Variety: Typica, Bourbon, Marsellesa

Elevation: 1600 masl

Taste: Chocolate, almond, blackberry

Process: Washed

Region: Mixteca, Oaxaca

Francisca Francisco produces coffee in the community of San Juan Juquila Vijanos, located in the Sierra Norte of Oaxaca. At 60 years old, she lives in the community with her husband and belongs to Grupo Juquila Vilanos, a group of women producers who work together in the area. The community sits at elevations between 1,400 and 1,680 meters above sea level in the Sierra Juárez, positioned 120 kilometers from Oaxaca de Juárez along winding mountain roads ; a journey that takes approximately three and a half hours. This ancient town maintains strong linguistic traditions, since San Juan Juquila Vijanos operates under a communal property regime and traditional political governance known as "Usos y Costumbres." with 99% of the population speaking both Spanish and Zapoteco. The region supports exceptional biodiversity, evidenced by the presence of a local biologist who co -authored the description of a native Magnolia species found in the area. Coffee plots typically require one to two hours of walking from the community center, and producers work an average of 1.5 hectares per farm, yielding 300 to 400 kilograms per hectare.

Francisca generally uses the community's standard processing approach, and it was not t he exception for this lot of Marsellesa : 24 hours of cherry fermentation followed by another 24 hours in tank before washing, and then 7 days of careful drying on patios and zarandas; that allow for proper air circulation during the drying process. Her coffee varieties include Typica, Bourbon, Mundo Novo, and some Oro Azteca plants. As part of the women's collective in Juquila Vijanos, Francisca contributions have been constant throughout four consecutive harvests of collaboration with Azahar Coffee México. This collective represents the community's coffee production within the traditional governance structure that defines decision -making processes in the village, and Francisca is one of the many great characters inside this community where indigenous governance, environmental stewardship, and coffee cultivation intersect in harmony.