Mexico — SIPRO This lot is naturally processed, where the coffee is dried whole in the cherry after harvest. With the fruit left intact, sugars are absorbed back into the seed as it dries, building depth and intensity of flavour. The result is a cup full of fruit-forward sweetness, with notes of dried fruit and a dense, syrupy texture. This is the fourth year in a row we’ve shared this coffee with you and once again, it’s a real standout.

Mexico — SIPRO This lot is naturally processed, where the coffee is dried whole in the cherry after harvest. With the fruit left intact, sugars are absorbed back into the seed as it dries, building depth and intensity of flavour. The result is a cup full of fruit-forward sweetness, with notes of dried fruit and a dense, syrupy texture. This is the fourth year in a row we’ve shared this coffee with you and once again, it’s a real standout.