This is one of only a handful of Maragogipe variety separations we've selected over the years, and this one is particularly interesting as it comes from Mexico. In the cup we find cacao, some cool herbal qualities, and lemongrass.
Amatenango de la Frontera, Chiapas
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
This is a 100% Maragogipe separation from from the prolific coffee producer Luis Ordoñez. This farm is in Amatenango, Chiapas, which is geographically very similar to Huehuetengango, Guatemala. The Sierra de los Cuchumatanes mountains of western Guatemala are separated at the border by the the Selegua River, and on the other bank is the Sierra Madre of Mexico.
Maragogipe is a natural mutation of Typica that was discovered near the Brazilian city of Maragogipe in 1870. The mutation, due to a single dominant gene, causes the seeds, internode spacing, and leaves to be especially large. Maragogipe is one of the parents of the variety Pacamara, and a related variety called Maracaturra.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.