Pollard is pleased to present Mexico Altura. This coffee is grown on small acreage farms, high up in the mountains of southern Mexico. The small-scale production allows each producer to put extra attention into their product, carefully picking and sorting each cherry so as to remove damaged and underripe fruit. The cherries are processed at each producer’s individual micro-mill, where the coffee is depulped and fermented. Twenty-four hours later, the it’s washed, put into parchment, and then dried in the sun before moving on to the central dry-mill facility for final sorting.
 
The final product is sweet and acidic, with notes of citrus fruit and caramel. It cannot promise sunlit skies, or bring on delusions of blue skies and warm winds, but it may serve as a sweet balm to get you to March, something warm and coaxing to distract from persistent clamminess, something that might spring forth cartoon hearts from your eyes and paint the world in rosen hues.
 
Producer: Producers from the states of Chiapas and Oaxaca in Mexico
Variety: Typica, Criollo, Bourbon, Mundo Novo, and Caturra
Region: Chiapas and Oaxaca
Altitude: 900 — 1000 masl
Soil: Clay minerals
Process: Fully washed and dried in the sun and mechanical driers (guardiolas)
Harvest: October — March
Tasting notes: Lime, kiwi, caramel