This is a new coffee to us from a new region and producer! We have long been interested in the potential of Mexico—and Chiapas in particular—and we are very excited to begin working there. In this cup we find a pulpy sweetness, bright above average acidity, and notes of lychee, mango, and coffee cherry.
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 15-18 hours. Dried on raised beds for 7-10 days.
Chiapas is a new region for us, and is very our first exploratory look into Mexico. Tenejapa is a very remote area, and therefore hasn't seen much attention from coffee buyers. However, amongst all of the Mexican coffees we tasted this year, the ones from this region caught our attention for their potential. The members of the coffee-producing group in Tenejapa primarily speak a dialect of Mayan. Pedro Gomez is a leader within the community, and one of the only producers who can also speak Spanish. We're very excited to continue exploring Mexico, and hope to open up what has been a relatively quiet specialty coffee producing country.
Bourbon and Typica compose the most culturally and genetically important groups of coffees in the world. They are both low yielding, have very good cup quality potential, and are very susceptible to most diseases. Historical records indicate that seeds were taken to Yemen from the natural coffee forests of south west Ethiopia to be cultivated as a crop. Recent genetic tests have confirmed that Bourbon and Typica were the main seeds taken from Ethiopia to Yemen. From Yemen, descendants of Bourbon and Typica spread around the world, forming the basis of modern Arabica coffee cultivation.
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.