Heirloom Typica and Bourbon grown in forested high-altitude plots, slow-fermented in cool Sierra Sur mountains.
Sierra Mazateca single-producer microlot with Typica, Sarchimor, and Marsellesa—first year separated after soil and fermentation improvements.
Oaxacan washed coffee from high-elevation Sochiapam with chocolate, brown sugar, and macadamia nut notes.
Typica from Oaxaca's Sierra Sur with refined overnight fermentation, red fruit clarity, and soft caramel sweetness.
Chiapas washed coffee with bright strawberry and chamomile notes from the Tupi variety.
Mexican washed coffee with milk chocolate, hazelnut, and brown sugar sweetness.
Sweet, balanced Mexican washed with notes of drinking chocolate, orange, and almond from the Mazateca mountains.
Washed Chiapas coffee from the Cifuentes family collective—approachable with pancake, syrup, and dried fruit notes.
High-elevation Chiapas coffee with dark chocolate, caramel, and white honey notes.
Oaxacan washed coffee delivering milk chocolate with bright citrus—tangerine and lime.