Region. SAN PEDRO COTSILNAM, ALDAMA, CHIAPAS
Farm. VARIOUS FARMS
Producers. JOSÉ RUIZ, MATEO PÉREZ, DOMINGO PÉREZ, JUAN HERNÁNDEZ.
Process. Beneficio Comunitario de Cafeología | Cafeólogo
Availability. 70Kg | 2x30kg box - separated in 2x15kg vacuum sealed grain-pro bags
ABOUT THE CUP
Variety. GARNICA - BOURBON - CATURRA
11 - 11.5% HUMIDITY | 680-740 G/L DENSITY | 0.6 - 0.65 Water Activity | 1500MASL
Process. NATURAL | Processed at the Beneficio Comunitario de Cafeología in San Pedro Cotsilam. Cherry fermentation in presence of oxygen for 96hrs. Dried in raised beds during 30 days, plus 15 days of intermittency during the process.
ABOUT THE CUP
Sensory. FRAGRANCE: Sweet, molasses, honey, berries. FLAVOUR: Very clean and well rounded cup. Ripe and dehydrated fruit like strawberry, peach.
Juicy acidity in synergy with sweet molasses. Silky body and long aftertaste.
Complex, dynamic and well structured cup.
87-88 SCA score.
Cafeólogo is Jesús Salazar, Cafeología is the institution he founded to bring talented people together, with whom to work from a common philosophy. The mission is to create the human, economic and material conditions for the maximum expression of coffee and those who work it.
For Cafeólogo, the perfect cup is the synthesis of aesthetic enjoyment and ethical action. For Jesús Salazar, coffee contains more than an agronomic product or a gastronomic ingredient; it is through coffee that we can build a position before the world.