Exportadora Café California has been working for decades in these areas hand in hand with small producers, not only purchasing their coffee but also giving them support and agriculture know-how. The small producers from which we mainly purchase the parchment coffee for our SHG EP Jacinto hand pulp, ferment, wash and sun-dry all their coffee. They depend heavily on good weather at the time of drying in order to achieve the optimum quality. Several micro climates with heavy humidity but less rainfall, around 2,000 m. gives the coffee in this region an outstanding acidity and a fine body.
Chiapas Jacinto has bright acidity coffee with medium body and aroma. It has notes of dark cocoa, caramel, and citrus acidity.