Outpost’s new Mexican coffee beans come from smallholder farmers supplying to the Kassandra wet mill in Veracruz. Coffee is grown less prevalently in Veracruz than in Oaxaca and Chiapas, but the unique climate around Huatusco makes it perfect for growing coffee.

Often, due to the challenges of the cold nights and rainy days of harvest season, farmers sell the coffee cherry whole which also aids in the quality control process. The ripe coffee cherry is delivered to the wet mill where it is de-pulped, fermented for up to 20 hours, washed and dried.

This one’s a summery little number, specifically roasted by Outpost for filter to bring out those light lemon iced tea notes, which are balanced by big chocolatey body in the cup.