The "Maria" highland coffee is balanced and strong. The subtle flavour is reminiscent of caramelized nuts like macadamias and almonds. It has notes of brown sugar, low acidity and a thick crema.

• Dinzler (Bavaria), a specialty roaster, uses the so-called Slow Drum Roasting technique. The beans are roasted at temperatures of 180-190 ° C degrees in a roasting drum heated with hot air, which gives them their distinctive flavor.
• In the highlands of Chiapas, Mexico, indigenous smallholders of the Union Majomut grow the hand-picked Arabica beans. The local people also process the beans, which means the profits from the coffee stay with the producers and farmers, and they get a fair price.