For over 40 years, Doña Esperanza Morales Roblero has cultivated coffee as inheritance,knowledge passed from her parents and now carried forward with her son and grandson.
Five years ago, she committed fully to specialty production, refining each stage: selective ripe harvesting, 24-hour fermentation, careful washing, and patio drying under mesh shade.
This lot reflects tradition sharpened by intention, disciplined, focused, and forward-looking.
Siltepec, Chiapas
Mountainous terrain, volcanic soils, and cool, misted mornings define Siltepec.
These conditions support steady maturation and balanced sugar development, producing fruit-forward coffees with structure and clarity.
Process Washed 24hr Fermentation
Ripe cherries are hand-harvested, depulped, and fermented for 24 hours before being fully washed and sorted. Drying takes place on patios for about five days under mesh shade, preserving sweetness and aromatic lift.
Variety : Bourbon
A heritage variety known for balance and natural sweetness. Here it expresses soft stone fruit, citrus brightness, and a silky texture.
Altitude 1,493 MASL
At this elevation, cooler nights slow cherry maturation, allowing sugars and organic acids to develop gradually. The result is greater density, balanced acidity, and refined sweetness in the cup, hallmarks of high-elevation Chiapas coffees.
Tostado Medium-Light
Minimal caramelization to protect fruit expression and natural acidity. No roast-forward weight, just clean sweetness and lifted citrus.
What Is Coffee Processing? Processing is what happens after coffee cherries are picked from the tree. It’s the method used to remove the fruit from the seed and dry it properly, preparing it for export and roasting. The way a coffee is processed—washed, honey, or natural—directly shapes its flavor, influencing sweetness, clarity, fruit character, and body. When you see coffee drying on patios under the sun, you’re witnessing one of the most important steps in defining what ends up in your cup.
