This delicious Mexican coffee comes from many small farms located on the eastern slopes of the Sierra Madre Oriental.

The Coatepec region is famous for its neblina (fog), making the climate humid, misty, and cool. The high annual rainfall creates lush vegetation and stable moisture levels. Combine that with the area's rich, volcanic soil, along with plenty of shade canopies, and you've got the ideal conditions for slow, even cherry maturation. In general, slower cherry maturation means higher sweetness in the cup.

Coffees from this area have a classic, balanced profile—one of the reasons Coatepec was historically considered Mexico’s “gold standard” for washed Arabicas.

This all-day sipper delivers notes of creamy chocolate, bright clementine citrus, and pleasant brown sugar sweetness. It works beautifully across all brewing methods—from pour-over and drip coffee to cold brew and espresso.