MEXICO DANIEL CRUZ

Tastes like: Honeycrisp Apple, Tamarind, Citrus, Floral, and Canela

The clouds hang low in Sierra Mazateca. By the time you reach Daniel’s home, you’re already above 1800 meters, and the forest thins just enough to let the sun in.

We first heard about Daniel Cruz through our importing partner Osito. For the past six years, they’ve worked closely with him in this corner of Oaxaca. When they began collaborating in the region, there were several local coordinators helping to organize producer groups. But over time, most of the farmers chose to work with Daniel. His humility and consistency made him a trusted presence, especially in a system where full payment can take months to arrive. That trust matters.

His son, also named Daniel, was always by his side. During Osito’s visits, he was learning quality control, checking drying conditions, and using moisture meters with care. He was clearly interested in improving the coffee, not just producing it.

Daniel Sr. passed away earlier this year from unexpected health complications. It’s a heavy loss. But his son has stepped into the role with the same kind of dedication, continuing to lead harvest efforts and maintain relationships with the wider network of small producers. His goal, as shared with Osito, is to grow sustainably and support the broader community long term.

This lot comes from a harvest nurtured by three generations of the Cruz family. It’s a washed coffee with a 50-hour fermentation, dried over the course of ten days on raised beds. Grown at 1800 meters and planted with Typica and Mundo Novo, it shows balance and sweetness with a gentle floral edge.

We’re grateful to Osito for continuing to share Daniel’s work with us.