Mexican specialty coffee is taking a prominent place on the global scene for its body and balance, exhibiting a harmonious sweetness and acidity that captivate the senses. The topography, altitude, climates, and Mexican soils favor the production of Arabica varieties such as Typica, Bourbon, and Caturra, in the reference regions of Mexican coffee farming: Chiapas, Veracruz, Puebla, Nayarit, and Oaxaca. The Veracruz region is recognized as the state's largest coffee producer and part of the “Veracruz Coffee Route”. This lot, grown among the mountains of Huatusco, a town in Veracruz, reflects more than a century of coffee tradition that has marked the economic and cultural life of the area. The processing is washed, following the usual practice of small local producers: selection of ripe cherries, depulping, fermentation, and controlled drying. The moderate altitude, fertile soil, and humid climate of Huatusco contribute to a friendly and balanced profile. In the cup, this coffee stands out for its chocolatey fragrance, with notes of cocoa, nut, and honey. It is round, sweet, with low acidity and a smooth body, a classic expression of Veracruz, with history and natural sweetness.