A single-origin coffee from Finca Zaro, located in Tlapehualita, Tlacuilotepec, in the state of Puebla, Mexico. Produced by Teresa Romero and Roberto Zamora at an altitude of 1,000 meters above sea level. The coffee is processed using a Black Honey (Marago) method, with selective fruit harvesting, ecological washing, controlled fermentations, and slow drying on African beds. Varieties include Catuai, Costa Rica 95, and Garnica.
