Hipólito Castro García grows coffee near Miramar de Yucuhiti in the highlands of Oaxaca’s Mixteca region. This tiny, eight-bag lot comes from a single farm at 1,540 meters and combines Typica, Bourbon and Caturra.
Hipólito is part of Red de Miramar, a small group of neighboring producers working together to improve coffee quality and create a more direct path to the specialty market. These informal producer groups are common around Miramar de Yucuhiti, often bringing together just a handful of farming families.
Led by Cecilio Pérez Vásquez, the group has taken a cooperative approach while maintaining the individual identity of each producer’s coffee. Their goal is to build a stronger specialty coffee market within the community and create greater economic opportunity for local farming families.
Hipólito’s coffee is traditionally washed, allowing the character of the varieties and growing conditions to remain at the forefront. The cup is sweet and approachable, with toffee and caramel at its core, complemented by ripe pear and red apple and a subtle lime-like brightness that keeps the finish clean.
It’s the kind of coffee we love for its balance: plenty of sweetness and familiar flavors, with enough fruit and acidity to make the cup distinctive.
Freshly roasted in Miami, Florida.