ACR MEXICO FINCA LA CUESTA
Dark chocolate, licorice, cinnamon.
There is some dispute about the history of how coffee first came to Mexico in the late 18th Century, but the most referenced account says production began when Spanish colonists brought coffee plants from Antilles to Veracruz — the southern state from which this small lot hails. La Cuesta, owned by Francisco Caraza, is an independent farm —meaning he sells his coffee on his own not bulked together with other farmers' beans. He grows 100% Typica variety under native shade trees at 1540masl. He used a traditional fully-washed process for this lot and dried the parchment coffee on African-style raised beds in the sun. The result is chocolate and spice and everything nice in the cup.
LIGHT ROAST8 oz.