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NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be roasted and despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Altitude: 1,700-1,900 m

Varietals: Pache San Ramon, Catuai, Bourbon, Caturra

Producers: Small Producers of Jalapa

Drying: Sun dried on patios

Legal representative: Pataleon Lopez
Association: Small Producers Jalapa
Region: Jalapa, Jalapa
Lot Varietal: Pache San Ramon, Catuai, Bourbon, Caturra
Processing: Fully washed, fermented and sun dried at Finca El Hato, Fraijanes
Size of Finca: Varies per member average
Kilos produced: Aprox 250,000 kgs produced
Elevation: 1,700 a 1,900 m
Rainfall: 1,500 a 2,500 ml.
Temperature: 12 – 26 C.
Water Supply: Water dams with rainwater only – there are very little water resources in this region, one of the main reasons no one has access to a wet mill.
Soil: Pumis soils, black rich soil
Shades Trees: Chalum, Caspirol, Graviela, banana trees
Producers: 46 members in the association, 3 of which are women
Town/City: Indigenous community of Santa Maria Xalapan Jalapa, Jalapa
Age of the coffee trees: The coffee plantations are roughly 15 years old and are pruned and renewed on a regular basis in order to produce quality coffee.

Association History: The idea was born in Santa Amellia Xalapa as a way of supporting a growing community of farmers. They excelled at growing: Corn, Tomato, Apples, Peaches and Avocado - they then added coffee. Due to the richness of the soils and the high altitude at where they are found, coffee has been a great success. The idea originated when a Spanish organization visited them and encouraged an organized community to support each other and find better markets for their quality products. They became a formal association in February of 2017 with the help of Third Wave Coffee Source and will hopefully have their first wet mill next year.

Espresso (20g VST)
20.5g in
40g out
in 25 to 27 seconds


V60
15.5g in
250ml out
in 3 minutes

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