Talk about a diamond in the rough! Just an amazing coffee from a little known region of Mexico… A single farm, anaerobic natural from the Guerrero region of Mexico on the Pacific coast. Raspberry, tangerine, vanilla, carnation. Bourbon, Typica, Caturra, Oro Azteca, and Colombia varieties.
Town: Atoyac de Alvarez
Farmer: Marco Antonio Cadena Solis
Altitude: 1150 m.
Varieties: Typica, Bourbon, Caturra, Oro Azteca, and Colombia
Processing method: Anaerobic natural; whole fruit anaerobic fermentation for 92-120 hours, followed by 17-20 days of patio drying in cherry
Tasting notes: Raspberry, tangerine, vanilla, carnation
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12 oz. pouch – $21.50Buy Now