Tapachula

This lot comes from the Mam indigenous community of Pavencul, where Doña Yolanda Velázquez Ortíz and Don Gabino, with over 55 years of experience, have passed on their coffee-growing knowledge to their family and the wider community. Grown at 1,900 m.a.s.l. on volcanic slopes under shade, it combines altitude, microclimate, and sustainable practices to deliver a balanced and expressive coffee. Made from Bourbon and Caturra varieties, using a gentle washed process and natural sun- and wind-drying, it offers a sweet, rounded cup profile.