Chiapas La Turquesa takes its name from the turquoise tones seen across the region’s landscapes and skies. This coffee comes from the Yajalón area in Chiapas, where a highland subtropical climate is moderated by altitude. Humidity remains high even during winter months, and the natural vegetation is dominated by pine and oak forests. On clear days, the sky shows an intense, deep blue that gives character to the region. Coffee in this area is grown between 900 and 1,000 meters above sea level and is mainly produced by smallholder farmers, many from Indigenous communities. Political and social movements in the region shaped land access and encouraged small-scale farming rather than large estates. Producers grow and process their coffee by hand, using careful, traditional methods that have been passed down through generations. Daily work in the fields is closely tied to family life and local traditions. Harvest runs from December to March, when ripe cherries are selectively picked. Coffee is delivered in parchment, quality controlled, and sent to a modern dry mill in Veracruz, where it is cleaned, milled, and sorted for export. This process helps ensure physical consistency and prepares the coffee for international markets while preserving the character developed in its place of origin.