Washed process 250 g whole bean coffee Alejandro Martinez owns and farms Finca San Jose, in the Mexican state of Veracruz close to the Gulf of Mexico, where he grows 60 ha of Anacafe 14 and various other coffee varieties. This microlot coffee was picked ripe and fermented for 18 hours before being depulped and spread out to dry in a casa elba (rooftop drying structure) for 32 days. ‍ ‍ Tastes like: chamomile + mandarine + roasted nuts Washed process 250 g whole bean coffee Alejandro Martinez owns and farms Finca San Jose, in the Mexican state of Veracruz close to the Gulf of Mexico, where he grows 60 ha of Anacafe 14 and various other coffee varieties. This microlot coffee was picked ripe and fermented for 18 hours before being depulped and spread out to dry in a casa elba (rooftop drying structure) for 32 days. ‍ ‍ Tastes like: chamomile + mandarine + roasted nuts

Washed process 250 g whole bean coffee Alejandro Martinez owns and farms Finca San Jose, in the Mexican state of Veracruz close to the Gulf of Mexico, where he grows 60 ha of Anacafe 14 and various other coffee varieties. This microlot coffee was picked ripe and fermented for 18 hours before being depulped and spread out to dry in a casa elba (rooftop drying structure) for 32 days. ‍ ‍ Tastes like: chamomile + mandarine + roasted nuts Washed process 250 g whole bean coffee Alejandro Martinez owns and farms Finca San Jose, in the Mexican state of Veracruz close to the Gulf of Mexico, where he grows 60 ha of Anacafe 14 and various other coffee varieties. This microlot coffee was picked ripe and fermented for 18 hours before being depulped and spread out to dry in a casa elba (rooftop drying structure) for 32 days. ‍ ‍ Tastes like: chamomile + mandarine + roasted nuts