This single estate coffee comes from a Mexican farm that was first planted in 1896, by a German immigrant. It’s on the Mexico/Guatemala border, on the slopes of the Tacana volcano. Much of the plantation was decimated by leaf rust, and in 2013 it was bought by Alfred Klein, who is revitalizing the coffee.
Finca San Carlos is committed to their migrant workers, offering housing, education and healthcare to those who pick for them. They have also put in a water purification system and bio-digester so that the water is released clean after it is used to process this fully washed bean.
This is a creamy, sweet, bean from the state of Chiapas. It has tones of nutty milk chocolate as it cools, and a medium to full body. Incredibly smooth.