This coffee is named after Mexican’s youngest volcano, located about 30km from La Paja farm, where this coffee is grown under a careful eye of a family, who have been farmers for over three generations. They also grow avocados, corn and other foods. The land where coffee is grown spreads over only three he Their approach is eco-friendly with the focus in a more responsible way. They are reducing the use of chemicals and substituting with organic methods, for example : worms, compost and other natural fertilizers. They also plant orange and mandarin trees to provide nutrients to the coffee plants, alongside pine, oak and tepehuaje trees to provide shade for slowing the ripening of the cherry .

With the natural process, where cherries are hand picked ( on more of a garden like setting), the whole ripe coffee cherries are dried directly in the sun. This method allows the beans to absorb sugars from the fruit. It's sweet, it's light, almost sparkly. We love it and hopefully you will too