Country: Mexico
Region: Jaltenango, Villacorzo Chiapas
Varietal: Caturra, Bourbon, Typica, Catuai
Process: Washed
Altitude: 1,100 - 1,500 MASL
Cupping Notes: Almond, Black Tea, Brown Sugar
Recommended Roast:City to Full City+
Good For:Pour Over, Auto Drip, Full Immersion, Espresso

Description: Topacio is grown by small producers in the regions of Jaltenango and Villacorzo Chiapas, Mexico. These small producers hand-pulp their coffee and ferment it in little tanks before sun-drying the beans. Harvest occurs between January and April. Parchment coffee is stored in the warehouse of Exportadora de Cafe California and then prepared for export.

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.

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. Many believe this area is where Mexico's best coffees can be found.

This one arrived tasting clean, sweet, and delicate with notes of Almond, Black Tea, and Brown Sugar.