In March 2025, while finalizing his family’s coffee export, Fernando Diaz tasted experimental lots from Jesus Galguera’s new fermentation project and selected three standout coffees, including  Lot 2 for its rare fermentation style. This lot remained in cherry 4 days, was de-pulped and fermented using a mix of native yeasts and bacteria cultures for 2 days, then double-fermented in tanks for 2 more days using the same microorganisms. 

Since December 2023, Jesus has been building a state-of-the-art fermentation facility at his export warehouse in Oaxaca City. Traditionally, fermentation happens on farms, but Jesus’ city-based setup allows fresh cherries—brought from the growing regions 6–8 hours away—to be processed in experimental ways, including natural, anaerobic, and washed fermentations using wine and native yeasts. Nerdy details below:

REGION: Santa Cruz Ozolotepec, Oaxaca, Mexico
TYPE: Single Origin
PROCESS: Experimental Double Fermentation
PRODUCER: Jesus Galguera
NOTES: Apple, Maple Syrup, Carrot Cake
ROAST: Light
VARIETALS: Mundo Novo, Catuai, Caturra, Typica
ELEVATION: 1200-1400 masl
RECOMMENDED FOR: Drip, Pour Over

SIZE: 8oz