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.