WHAT TO EXPECT IN THE CUP
Black Filter / Cupping
Cocoa, Nutmeg, Cinnamon, Green Apple, Malt. Excellent balance and body with a rounded acidity, sweet.
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 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.
Decaf: CO2 process
“Decaffeination processes using carbon dioxide (CO2) differ in their details. All take advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, and has the property of combining selectively with caffeine. In the most widely used CO2 process the steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed from the carbon dioxide through charcoal filtering, just as it is in the water only process. However, the flavor components remain in the bean throughout the process, rather than being soaked out and then put back in again, as they are in both the Swiss Water and the indirect solvent processes.
Since carbon dioxide is the same ubiquitous and undisputably "natural" substance that plants absorb and humans produce, and since, in most versions of the CO2 method, the flavor components remain safely in the bean throughout the process rather than being removed and put back in again as they are in the Swiss Water process, carbon dioxide methods would seem to be the decaffeinating wave of the future. However, coffees decaffeinated by the CO2 method have been slow to come onto the specialty market, and reviews have been mixed.”1
- We recommend a medium roast level with this coffee. We would suggest prolonging the drying phase if possible to even out the moisture content and ensure proper development post first crack.