
Origin
Coatepec, Veracruz

Altitude
1200 MASL

Process
Washed

Toasted Marshmallow, Tangerine
This coffee comes from Alejandro Martinez. He grows coffee on his farm, San Alfonso, in Veracruz. He takes the ripest cherries to the mill, where they're sorted, fermented, washed using spring water, and dried to 10-11% moisture. We love this coffee's round body and sweetness. It has a subtle acidity with hints of brown sugar and tangerine and a soft floral finish.
We recommend resting fresh coffee before drinking it. This allows the volatility of the roast time to subside, and the sweetness and character to shine. For best results, rest washed coffees for 5–10 days, natural coffees for 10–15 days, and experimental processed coffees for 15–30 days.