When we talk about specialty coffee, we like to talk about picking only the ripest cherries. About farms located in beautiful lush mountainous areas with a lot of sun during the day and a cooling fog during the night. We talk about innovative processing techniques that make great coffees taste even greater. 

The farmer. Always smiling because he is growing a product of superior quality. 

The reality is usually a little more grim. But not necessarily less inspiring. 

This is our first coffee from Mexico. You could call it an accidental buy. Nobody really remembered that we bought it, but we did, and it turned out to be pretty good. But it did face some challenges to get here.