This coffee is high grown, hand pulped, fermented and washed then sun sun-dried. They depend heavily on good weather at the time of drying in order to achieve the optimum quality. Several micro climates around 2,000 meters that exhibit heavy humidity but less rainfall give the coffee in this region an outstanding acidity and a fine body. This coffee is grown by a collection of smallholders in the Jaltenango and Villa Corzo regions of Chiapas, Mexico, which is in the southern area near the border with Guatemala.
Region: Jaltenango/Villa Corzo
Growing Altitude: 1,800-2,000 m.a.s.l
Arabica Variety: Bourbon, Caturra, Tipica and Catuaí
Harvest Period: January-April
Milling Process: Washed, sun dried
Aroma: Caramel, sweet
Flavor: Chocolate, citrus notes
Cupping Notes: Notes of dark cocoa & caramel, medium body and bright citrus acidity.