Roast Profile: Medium, Balanced Juniper Tea-Like Body. Mid-range Roast Color. Sweetness: Perfect Washed-Mild.

High altitude crops means slower plant development. And believe me, when plants ripen more slowly, they develop astounding flavor complexity. They also tend to develop rich aromas that make Central American coffees so unique, so sought-after, and so wonderfully extravagant. This Certified-Organic little beauty from Quiavicuzas (kee-uh-vee-coo-zas) is, in no way whatsoever, an exception to the rule.

These "cloud coffees" are produced in the unimaginably steep mountainside rainforests of Southern Mexico. The people here have long suffered from poor infrastructure, unemployment, and high illiteracy rates. The ethnically diverse coffee farmers that comprise the farming cooperatives who grow our beans have been working successfully to combat these issues by seeking stable, fair prices for their coffee, predominantly in the US marketplace. They've championed organic agriculture in the area, using traditional Mayan wisdom as a foundation for their farming methods.

Unlike other coffees produced in southern Mexico and northern Guatemala, this organic varietal is unexpectedly robust, but an excellent, polished quality that distinguishes it from the rustic, earthy coffees of Chiapas. These beans are brighter, sweeter, and tend toward the snap and acidity of the Guatemalan Huehuetenango. A fresh hot cup of this strange brew has a stunning medium-body, distinctly sweet & sharp caramel flavors, and a touch of almond & bittersweet chocolate. We absolutely love it!