Fresh fruit, orange peel, candied citrus
Full-bodied and attractive with floral and fruity aromas; fresh acidity of orange peel, long-lasting aftertaste with elegant notes of candied citrus
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Fraylesca smallholders
Producers in the Fraylesca region of Mexico’s Chiapas state grow their coffees in the unique environment of the El Triunfo Biosphere Reserve, a cloud forest located among the plains of the Central Depression of Chiapas and the peaks of the Sierra Madre mountain range. The Reserve, rich in biodiversity, is home to several animal species threatened with extinction and is essential for the passage of migratory birds.
The hot and sub-humid climate, abundant rainfall and stable temperatures make the region ideal for coffee, whose cultivation is spread over an area of 1,414 hectares at an altitude between 900 and 1800 meters a.s.l..
Unión Ramal Santa Cruz Fairtrade Organic cooperative
The cooperative was founded in 2001 by Cruz José Arguello Miceli with the aim of improving the conditions of small coffee producers in the Fraylesca region and helping them manage their farms to their maximum potential. The cooperative provides its members with important technical, financial and agronomic services, offering the possibility of activating Fairtrade and Organic certifications. The 492 members of the cooperative, including 177 women, follow rigorous rules to ensure the quality of their coffees, which have acquired an important reputation for quality.
Mexico
Mexico is one of the world’s leading coffee producers, with a long history of cultivation dating back to Spanish colonisation. The main production areas are in the southern regions of the country, such as Veracruz, Chiapas and Oaxaca, where climatic and geographical conditions are ideal for coffee cultivation.
Coffee species grown in Mexico include arabica and robusta, with arabica accounting for the majority of production. Mexican coffees are known for their complex and fruity flavour, with sweet and floral tones that make them unique in the international market.
Mexico’s climate varies by region, with more moderate temperatures in the mountainous inland areas and hot and humid temperatures along the coast. These climatic differences influence the quality and flavour of coffee grown in different parts of the country, adding another element of diversity to the production.
Despite its long tradition in the sector, the coffee industry in Mexico faces challenges such as climate change, plant diseases and international competition. However, thanks to its reputation for high quality and the continued commitment of local farmers, Mexican coffee continues to be highly valued in both local and international markets.
Chiapas
Chiapas, located in southern Mexico, is one of the most important regions for coffee cultivation. It is home to fertile volcanic soil, a tropical climate and altitudes ranging from 500 to 1,500 metres above sea level, ideal for the production of high-quality coffee.
The climate of Chiapas is characterised by heavy rainfall during the rainy season, which runs from May to October, and a dry season from November to April. This climatic cycle favours optimal growth of the coffee plants, ensuring uniform ripening and superior quality.
The coffee plantations in Chiapas are mainly cultivated by small indigenous farmers who adopt sustainable and environmentally friendly agricultural practices. These farmers also work with organisations that promote fair trade, guaranteeing a fair price for their product.
The coffee produced in Chiapas is renowned for its rich and complex flavour, with notes of chocolate, fruit and flowers. Thanks to favourable climatic conditions and sustainable agricultural practices, Chiapas coffee is appreciated worldwide for its excellence.
Criollo
Criollo is another name for the Typica variety, an African descendant of Arabica that is perfectly adapted to Mexican soil.
Typica
Typica is one of the original native varieties of Ethiopia and was the one that started the expansion of coffee around the world. In 1100 AD it was brought to Yemen and then to India in 1700 AD. In 1706, a single Typica plant was brought from Java to Amsterdam and housed in the Botanical Garden; from there, a plant was shared with France in 1714. From the Netherlands, Typica was sent on colonial trade routes to Dutch Guiana in 1719 and from there to Martinique in 1723, Jamaica in 1730, Santo Domingo 1735, Cuba 1748 and other Caribbean areas.
Because Typica has a low yield and is highly susceptible to major coffee diseases, it was gradually replaced in most of the Americas, but is still widely cultivated in Peru, the Dominican Republic and Jamaica, where it is called Jamaica Blue Mountain.
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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