La Lomita is perched on the steep slopes above Sitalá in the highlands of Chiapas, at an elevation between roughly 3,900-4,800 feet above sea level. Its terrain was once heavily grazed pasture, but transforming it into a specialty-coffee hillside demanded vision, patience and soil rehabilitation.

Operated by a single family who live on and steward the estate, La Lomita represents boutique scale, full attention to detail and a deep respect for the land. The small acreage allows for selective picking of only the optimal cherries, and close oversight of washing, fermentation and drying. It’s the “small lot” philosophy at its finest: less yield, more craft.

In this mountain micro-climate, slow ripening is the rule. Cooler nights and higher altitude give cherries time to develop complexity rather than rush to harvest. The washed-process method further emphasizes clarity and finesse in this light roast coffee.

When you taste it, La Lomita rewards you: delicate floral jasmine top-notes followed by sweet citrus undertones. This is not a bold, heavy mountain coffee, but rather one of elegance, refinement and layered flavor. It's a pure translation of high-altitude Chiapas terroir.