The Cup: Intense jammy red wine and dried cranberry with dark chocolate and spices flavors.

Lots of winey acidity with syrupy sweetness.

Microlots from Mexico are farm-specific and sourced based on the cup quality; they represent the highest quality and the highest price grade of Mexican coffees on our offerings list and come with the most traceability.

Natural coffees are typically processed the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. In many places this initial sorting happens via a float tank: Damaged and defective cherries will float to the top to be removed, while high-quality coffee will sink to the bottom to be cleaned and dried. After sorting, cherries are spread

on raised drying beds, table, tarps, or patios, where they will be rotated constantly throughout the course of drying. Drying can take an average of 30–40 days, depending on the weather.

Naturally occurring cross of Pacamara and a Catimor-type coffee discovered in the Chiqimula department(1980); released by ANACAFÉ (2014).

Veracruz is situated on the gulf, with coastal plains rising steeply into the mountains. Coffee first came to Mexico by way of the Spanish and was planted in Veracruz. Coffee has been part of the culture of this region since, and in recent years, we've noticed the development of rust-resistant hybrids being grown around the town of Cotapec. These small community producers are adapting to the challenges of the past decade, and the quality coming out of this region leads us to believe this is Mexico's premier region for specialty coffees.