Region. SAN PEDRO COTSILNAM, ALDAMA, CHIAPAS
Farm. VARIOUS FARMS
Producers. ALEJANDRO JIMÉNEZ, VICTOR LÓPEZ, LUCAS SÁNTIZ, PEDRO VÁZQUEZ.
Process. Beneficio Comunitario de Cafeología | Cafeólogo
Availability. 70Kg | 2x30kg box - separated in 2x15kg vacuum sealed grain-pro bags
ABOUT THE CUP
Variety. YELLOW BOURBON - BOURBON - CATURRA
10.5 - 11% HUMIDITY | 680-740 G/L DENSITY | 0.55 - 0.6 Water Activity | 1450MASL
Process. NATURAL | Processed at the Beneficio Comunitario de Cafeología in San Pedro Cotsilam at 2100 MASL. 110 hrs of Anoxic fermentation. Dried in raised beds during 38 days, plus 15 days of intermittency during the process.
ABOUT THE CUP
Sensory. FRAGRANCE: Caramelization notes, molasses, red berries y yellow fruits. FLAVOUR: Clean cup, honey, pineapple, peach.
Citric acidity, silky body, molasses aftertaste and pitted fruit.
Balanced and complex cup. It evolves as it cools.
88.5 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.