This coffee comes from Tenejapa, a lively municipality in the highlands of Chiapas, Mexico. The region has a long history of coffee cultivation, mainly by the indigenous Tzeltal and Tzotzil farmers. The fertile land, high altitude, and unique microclimate provide optimal conditions for growing exceptional coffee beans.

The coffee from Café Cielo de Oro is washed, which ensures clarity and a delicate complexity in flavor. After harvesting, the outer skin and pulp of the coffee cherry are immediately removed. The beans, covered with a sticky mucilage layer (a slimy substance found under the pulp), are then fermented in water tanks. After fermentation, the beans are washed to remove the mucilage and then dried.

This coffee is roasted using a 22kg Probat UG22 roaster from 1965. The roasting time is approximately 11 minutes, with 20% of that time after the first crack being used to bring out the desired flavors. Each coffee profile is carefully tailored to the unique characteristics of the coffee.