Land: Mexikó / Hérað: Tenejapa, Chiapas / Kaffibóndi: Samaria López / Kaffibúgarður: Samaria López land / Yrki: Caturra / vinnsluaðferð: Þvegið / washed / Ræktunarhæð: 1500 m yfir sjávarmáli / þyngd hrákaffi: 40 kg og í grainpro plasti
Bragðlýsingarnar sem komu í hugann á smökkunarborðinu í vikunni voru: Rauð ber, Hnetur, Toffí, miðlungs sætt og miðlungs fylling, tært, súkkulaði, dökkar töggur
Farm info
Before being a coffee farmer, Samaria is a campesina, because she and her ancestors have lived off corn, beans, squash, nightshade, sapote, criollo avocado, limes, chiles, mumu, and twenty other crops long before coffee. Within this system of crops that the Mesoamerican Maya carefully wove over centuries, Samaria recently discovered—thanks to the genetic analysis we conducted on her coffee plots—that she is not growing Bourbon, as her parents were told when the coffee plants were
given to them, nor Garnica, as her neighbors said when they shared seeds. There, among the milpa, Samaria—now she knows—grows Catimor and Caturra. And although the news initially startled her, in truth, for something so central to her life as a coffee farmer, it hasn’t meant anything new under the sun. Her coffees are what they are, what they always were, the ones she knows and works with, and with this new name, Samaria remains the great coffee farmer she has always been.
PROCESS DESCRIPTION
The traditional washed process is carried out by small producers and their families, closely tied to their natural environment. It begins with the handpicking of ripe cherries, followed by depulping on small manual machines. Fermentation takes place in simple cement tanks or plastic tubs, guided by experience rather than timers. The coffee is then washed in spring or river water, scrubbed by hand until the mucilage is gone, usually as a family effort. Finally, the beans are sun-dried on small patios for about fifteen days until they reach the ideal moisture level.
REGION
Chiapas, located in southern Mexico, is a region celebrated for its diverse landscapes and rich cultural heritage. Its mountainous terrain, with altitudes ranging from 1,200 to 1,800 meters, provides the perfect environment for cultivating high-quality coffee. The combination of fertile volcanic soils, abundant rainfall, and varying microclimates allows Chiapas to produce coffees with distinctive flavor profiles, often characterized by bright acidity, fruity notes, and a smooth body. The coffee tradition in Chiapas is deeply rooted in the lives of its indigenous communities, who have been farming the land for generations.
