Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in the cherries for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days.

This microlot from Mexico is farm-specific and sourced based on the cup quality; it represents the highest quality and the highest price grade of Mexican coffees that we acquire.

TASTING NOTES: HONEY /// CRANBERRY /// CHOCO-CARAMEL