Miguel Arellanes is an independent producer from the highlands of San Agustín Loxicha, in Oaxaca’s Sierra Sur. He grows Typica at elevations between 1650–1800 MASL, in a region known for the beloved Pluma Hidalgo variety.
Instead of drying his cherries in the cool, misty climate of the sierra, Miguel transports them down to the arid desert of Miahuatlán, where he lives. There, under the desert sun, he dries the cherries in open-weave bags — a method we’ve never seen before. It’s unconventional, yet brilliant. The dry desert air helps him overcome one of the biggest challenges of natural processing in the mountains: moisture.
This innovative “desert natural” process has produced stunning results — bright, complex, and full of life. And more than that, it’s a testament to the creativity and resilience of producers like Miguel, who are constantly adapting to their environment and making the most of what they have.
