BACKGROUND DETAILS
This lot comes from Jaletanego in Chiapas, Mexico, and is the result of the collaborative efforts of several smallholder farms. The coffee is grown at an altitude of 1,300 - 1800 MASL, resulting in a complex acidity that tastes like fresh blood orange, with intense brown sugar sweetness.
Typica, Bourbon, Caturra, and Marsellesa are the primary varieties used for this lot, which creates a highly uniform blend with a beautiful raw cacao finish. The coffee is processed using the washed fermentation method, which gives it a clean and sweet profile, making it perfect for a variety of applications. Whether you prefer single-origin espresso, filter, or blend component, this coffee is highly versatile.
