La Angostura | Mexico

  Produced by Various Small Shareholders Country: Mexico Region: Chiapas Process: Washed Varietal: Typica, Caturra, Bourbon Roast Profile: Medium Tasting Notes: Caramel, Clementine, Hazelnut  La Angostura showcases the harmony between tradition, nature, and meticulous craftsmanship. Grown by smallholder farmers across the highlands of Chiapas at 1,500 to 1,800 meters, varieties like Typica, Caturra, and Bourbon thrive under shade trees and cool cloud-forest air. After handpicking, the cherries are floated to remove impurities, pulped without water, and fermented in open-air tanks for 25 to 30 hours. Two to three thorough washes follow before the beans are sun-dried for 15 to 20 days, reaching an ideal humidity for a bright, nuanced cup. This medium roast highlights sweet caramel notes, bright clementine, and creamy hazelnut. Such vibrant flavors emerge from the biodiversity of the Triunfo Biosphere Reserve, one of the last Central American cloud forests that enriches both the environm