They’ve grown arabica coffee in Mexico for hundreds of years, but robusta coffee only appeared in 1949. The producers are intent on getting the best out of this robusta and won’t settle for treating it like any old coffee. They found the sticky fruit flesh persistently clings to the coffee bean, and a single wash is not enough to loosen the hold. That’s when they developed this process of double washing robusta. These very large coffee beans come out tasting profoundly clean.