El Castaño, his farm, sits between 1400-1700 meters above sea level along the Sierra Madre de Chiapas mountain range. There, he grows Typica and Peñasco varieties, fermented for around 90 hours, and red honey processed, creating a full-bodied, fruit-forward, juicy coffee.

El Castaño, his farm, sits between 1400-1700 meters above sea level along the Sierra Madre de Chiapas mountain range. There, he grows Typica and Peñasco varieties, fermented for around 90 hours, and red honey processed, creating a full-bodied, fruit-forward, juicy coffee.