Our coffee originates from the mountains of Yajalon in the Chiapas region of Mexico. Geographically the region is perfect for coffee at altitude as it grows between 800 and 1200m in shade not only gaining moisture from the Pacific coast in the rainy season, but also indirectly from the winds off the Gulf of Mexico during the dry season. The humidity from the Gulf comes from March to May when the coffee is flowering therefore the bushes benefit greatly as moisture at this time is essential for a clean taste and good quality bean.
For the last 14 years we have been going to the same village and are able to buy directly from small growers, many of whom have now become good friends. They have 120 years of cultivating experience in the area and the coffee is grown and processed without the use of any chemicals. As no pesticides have been introduced the plants have developed a natural resistance to most diseases and insects. All cleaning and processing takes place in Yajalon so no middle men benefit at any stage.
Coffee needs to go through a number of processes to convert it from the fresh coffee cherries to a final delicious cup. Our hands-on approach ensures that we take an active role in each stage from bean to cup.
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