This coffee is grown by small producers (average farm size of 1.5 hectacres) in rich volcanic soil in the southern mountain ranges between 1,200 and 1,500 metres.  These Arabica beans are of the Bourbon, Tipica, Catcurra, and Catuai varietals.  They are grown in small microlots with micro climates that are recognized for producing some of Mexico’s finest speciality coffees.