Mexico has a varied landscape with rainforests, long beaches on both sides of the country, deserts, high plateaus and mountains with rich volcanic soil, perfect for growing coffee. Mexico is a top exporter of coffee and the number one exporter to the United States. It provides income to about two million people throughout the country. Coffee arrived in the country in the late 18th century, brought in by the Spanish. Previously gold and silver were the main commodities of the country by in 1950, skyrocketing prices of coffee encourage the growth of the industry and established Mexico as a primary supplier. However Mexican coffee was not without its growing pains and struggled through the 1990s and early 2000s. Mexico is home to a variety of wildlife. Spider monkeys thrive in groups there, along with prairie dogs and grey wolves. An abundance of colorful tropical birds, ocelots, jaguar, snakes and tarantulas call Mexico home. Our Mexican is grown on the high slopes in the area of Chiapas and Oaxaca in the Southeastern region. Small family farms harvest the coffee in October and continue through March then combine their offerings before it is sold. Being a high grown coffee (Altura Pluma), specialty Mexican coffee can withstand the higher temperatures of a dark roast but the subtleties of Mexican are best sampled in a lighter roast. It has a light acidity, giving it an almost sweet taste with delicate fruit and spice notes. Our Mexican is known for the subtleties of creamsicle, cashew butter and cocoa. It is graded European Prep (EP), allowing only 8 defects per 300 grams. Defects can be small stones, sticks, deformed beans or other anomalies. EP is the highest standard for grading. The coffee is fully washed of the fruity pulp before drying. The washed processing brings out the acidity and gives the coffee a clean taste. It makes a great blending coffee but is also delicious on its own.