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Cupping Summary
Price Breakdown
TYPICA discloses the supply chain and price breakdown for all lots. By ensuring transparency, we maintain healthy profitability for producers and all those involved in coffee, thereby enhancing the sustainability of coffee.
*USD per lb of green coffee beans
PRODUCER
Peñas Negras Community
Smallholders
Small-scale producer
The Peñas Negras district, located in the Sierra Sur region of Oaxaca, Mexico, is a coffee-growing area with over 80 years of history and is included in the Pluma Coffee Designation of Origin. This district forms part of a widespread smallholder network (approximately 650 families) that receives shared support across the same mountain range. Here, producers manage their ejido (communal) lands, balancing ecological conservation with coffee cultivation. The coffee produced consists entirely of 100% Pluma (Typica and Bourbon adapted to the region), a traditional variety well-suited to the local terroir. Galguera Gómez S.A. de C.V., which has been involved in coffee exporting in this region since 1932, maintains a continuous collaborative relationship spanning over 15 years with the Peñas Negras producer group. In addition to supporting the financial stability of producers through a premium pricing structure, productivity enhancement projects are carried out. These include the distribution of organic fertilizers to the community and the introduction of new coffee seedlings, such as Geisha, alongside traditional varieties. Currently, young and middle-aged individuals from the region lead the group’s decision-making, moving forward with the inheritance of land and agricultural techniques from their elders. Despite facing challenges such as migration to urban areas and overseas by the younger generation, the producers work collectively to elevate the prestige of their unique local coffee.
ORIGIN
🇲🇽 Mexico
Oaxaca
Sierra Sur
1,450–1,650 masl
LOT DETAILS
November 2025ーMarch 2026
Bourbon Pluma
-
Washed
Following harvest, freshly picked cherries are transported to Galguera Gómez's specialty processing facility in Oaxaca's Central Valleys. There, the cherries are cleaned using ozonated water and undergo a carefully controlled 48-hour whole-fruit fermentation. Fermentations are inoculated with selected microorganisms that have been identified, cultivated, and monitored through the company's microbiology laboratory. The process utilizes a two-stage fermentation protocol involving both yeasts and lactic acid bacteria to enhance complexity and consistency. After fermentation, the coffee is washed and begins drying under direct sunlight for 24 to 48 hours before transitioning to a slower shaded drying phase on patios and raised beds. Drying typically lasts 14 to 17 days. Once the target moisture level of 11.5–12% is reached, the coffee is stored in GrainPro bags in parchment and stabilized before milling and export preparation.
TRADE
4.7 USD
159/159 bags
69Kg
69Kg
GrainPro
Comments
Price
4.699 USDFOB/lb
Quantity
159/159 bags (69kg)
Samples
