Leo Muyshondt descends from five generations of coffee producers and has great devotion to quality. The farm is cultivated with bourbon, pacamara and pacas varieties.
Topacio is located in the Apaneca-Ilamatepec volcanic mountain range, which was declared as Biosphere Reserve by UNESCO due to its importance for biodiversity. 20 hectares of Topacio are conserved as native virgin forest, and on the remaining area of the farm the coffee grows among native forest. The trees provide essential shade for coffee to ripen slowly to its full sweetness while providing much needed habitat for the wild life.
This is a naturally processed coffee. The coffee cherries were dried in full cherry for 3-4 weeks before de-pulping. This coffee makes a clean, full bodied cup with a mix of dynamic flavors such as guava, sweet orange and ripe stone-fruits. Read more about the different processing methods here!