Mexico La Piedra Espresso

Coffee Story
Rony and his two brothers have been producing coffee their whole lives under the guidance of their father, Luis Ordonez, in the Amatenango de la Frontera province of Chiapas in Mexico. The Ordóñez family cultivates more than a dozen varieties and highly focuses on quality. This specific lot comes from one of the family's 4 farms, Finca La Piedra, located on the border with Huehuetenango, Guatemala. Grown at an altitude of 1500 MASL, this coffee is a field blend of Catuai, Villa Sarchi, and San Ramon, picked at peak ripeness and sorted by hand to remove overripe or underripe cherries. It is then pulped mechanically and fermented dry for 24 to 36 hours before being spread out on a patio for 7 to 10 days for slow and even drying.