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Origin
Varieties
Process Method
Roast Level
Medium
Highlights
“Gabino Pérez Pérez was born in the ejido of Pavencul, a Maya Mam community in the Soconusco on the Chiapas side of the Sierra Madre, and has worked coffee for more than 55 years, buying his parcels piece by piece. At 70 he still farms them at 1,900 m on steep, shaded slopes over volcanic soil, and he has trained both his children and other growers in the area. Bourbón and Caturra, washed, 86 points, roasted medium.”
