Mexican Chiapas Turquesa

Many believe this area is where Mexico's best coffees can be found. The name Turquesa comes from the precious stone—the color of which is spread across the regions, in its incredible waters and vast skies. It is characterized by large bean sizes and a round, balanced cup.

Coffee production in this area is dominated by small producers with an average farm size of 1.5 hectares of Bourbon and Arabic Typica trees. There are several microclimates, with heavy humidity, that contribute to coffees with a bright acidity and nice body. Coffee has been cultivated mainly by smallholders, often descendants of Indigenous tribes. These producers plant, harvest and prepare the coffee by hand, sparing no effort to produce coffees they can feel proud of.

The harvest season is December through March. All the coffee is received in parchment, quality controlled, and transported to a high tech dry mill in Veracruz. After a second quality check, the coffee is cleaned, milled and sorted to be prepared for export.

The growing altitudes between 1,100 and 1,500 meters above sea level are rich in volcanic soil and receive a good combination of sunlight, ideal temperatures and precipitation that provide the essential components for growing Strictly High Grown coffee.

 Cupping notes: Milk chocolate, nutty, citrus; medium body, cools sweet.