La Angostura | Mexico

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 environment and the coffee. Powered by the Rio Grijalva, the nearby La Angostura Dam secures irrigation and electricity for thousands of farming families, weaving sustainability into every aspect of their coffee production.

Generations of local knowledge shape each harvest, though growers historically had limited access to resources. Today, ongoing improvements—like better processing infrastructure and on-farm workshops that guide farmers in making organic fertilizers—safeguard both quality and the land. This holistic approach not only raises cup profiles and prices but also elevates the daily lives of the coffee community, ensuring every sip reflects the dedication and spirit of those who cultivate it.