The first Mexican coffee from this year's harvest is produced by the San Cristo√¨bal cooperative in the southern region of Chiapas. Under this cooperative model, a small group of smallholder farmers have individually grown and provided coffee cherries, using organic practices. From this collective effort, the cooperative owns and runs milling stations in order to strip the cherries, exposing their beans and fully wash the beans to remove residual sugars, producing a certified organic coffee.
As part of their work with producers, Buna gathers soil samples and takes them to their lab for testing and analysis. From this analysis, they can observe the nutritional makeup of the soil, what it consists of and, importantly, what it is missing. This gives a better understanding on what actions need to be taken in order to bring life and nutrition to the soil.
We experience a very sweet and rounded cup of coffee. It is full-bodied, well-structured and nicely balanced. With tasting¬†notes of almond, praline, and orange.