This coffee, or collection of coffees we should say, is quite peculiar because it is a single origin but doesn't come from a single farm. Instead, we select the best, ripest coffee cherries from micro producers from the Jalapa region and bring them in together for dry processing: a lengthy and risky process in which the cherries are carefully turned every 3-4 hours for a total of 28 days. 

The resulting coffee has a fine acidity with an accompanying sweetness akin to strawberries–all within a well structured body characteristic of dry processed beans.