|Region||Emiliano Zapata, Sierra Cuxtepeques,Chiapas|
|Variety||Bourbon, Caturra, Costa Rica 95, Sarchimor|
Sweet chocolate, cooking spice and Grapefruit undertones with creamy mouthfeel and fruit acidity.
|Best Served||Milk or Black|
Here comes our first Mexican coffee and it just so happens to be an organic lot as well. Genaro Perez Heredia owns the 2-hectare farm Santa Gloria, where he has about 8,000 coffee plants in a mix of varieties, including Bourbon, Caturra, Sarchimor, and Costa Rica 95. After selectively hand-picking the coffee, it is depulped the same day and fermented underwater for 18 hours. Then the lots are washed three times and placed on cement patios to dry for about 7 days.
The producers from Sierra Cuxtepeques have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra. The grower members are passionate about quality and even though this region is not always thought of for exceptional lots, there is strong microlot potential from the groups we've been partnering with here.