In March 2025, Fernando Diaz selected three standout coffees from Jesus Galguera’s experimental fermentation project, including Lot 21, an uncommon Natural/Dry process for Oaxaca. The coffee was fermented and dried in cherry for six days, from January 12–18, 2025.

Since December 2023, Jesus has developed a state-of-the-art fermentation facility at his export warehouse in Oaxaca City, allowing fresh cherries transported from growing regions 6–8 hours away to undergo experimental natural, anaerobic, and washed processes using wine and native yeasts.

The Diaz family has worked with the Galguera family for over 70 years. Generations of both families have collaborated each harvest to prepare and export their coffee directly to Oakland. Nerdy details below: