About this Coffee
La Curendera is a traditionally processed field blend of 26 small holder producers in the Mazateca Region of Oaxaca. After the coffee cherries are pulped by hand, the coffee is fermented in open wooden or plastic tanks before being dried for 9-12 days on traditional palm mats. In a sense La Curandera is a time machine, proving that great quality can be acheived with limited recources. The cup is clean and complex with notes of chocolate, spice, and dried fruit.