A naturally processed coffee from the Santas Marias, Tacambaro region of Michoacán, Mexico, grown at 2,100 meters above sea level. Produced by Javier Jimenez Segundo, this coffee is grown with Typica, Bourbon, and Caturra varieties. Michoacán was historically recognized as producing some of the finest coffee in Mexico, winning international awards in the 19th century at exhibitions in Philadelphia, New Orleans, Chicago, and Paris.
