Paz Y Progreso 250g


Paz Y Progreso is what we would term an ‘easy drinking’ coffee. The dried fig and brown sugar tones create a thick, peachy mouthfeel which leaves a pleasing and lingering aftertaste. This is definitely a coffee to relax with!

The legend goes that in 1928, a man known as Benito Vásquez planted the first coffee trees in the area. Benito first acquired these seeds after purchasing them during a prison sentence he was serving in San Juan de Ulúa, a prison in Veracruz port. After other locals saw Benito’s success, more and more locals began growing coffee until somewhere between 1950 and 1960, coffee cultivation became the primary income for local families in the region.


Processing in the region will typically begin with selective handpicking of only the ripest and reddest cherries. Once collected, the cherries are transported to the farm on-site processing area, first to be floated, removing any underripe cherries. Each producer has their own wet mill, for which she/he is responsible. These small mills usually lie around 30 minutes to 3 hours from the actual coffee plantation, since many parcelas (coffee plots) are remote and often lack road access.

Next, the coffee is pulped of its cherry using a manual pulper, usually on the same day that it is picked. This is done using water to help soften the cherry and avoid damage to the parchment. Once pulped, the coffee is placed into a large fermentation tank, either made of wood or concrete, usually on the same day as picking. Here, the beans will remain for between 14 – 16 hours, depending on altitude. Once the fermentation is complete, the coffee is washed manually of its mucilage using sticks before being transported to the farm’s patios (or sometimes rooftops) to dry. All water used in the pulping and processing is filtered to prevent water contamination, with the remaining pulp used as compost.

The beans are spread across the patio and regularly turned, typically for between 4 – 6 days, until dry. Once the coffee is dry, the beans are bagged and stored at the producers’ homes before being transferred to the warehouse in Oaxaca City.

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