Region: Tenejapa, Central Highlands, Chiapas
Farm: El Zapote
Varieties: Typica, Bourbon, Caturra
Altitude: 1350-1500 m.a.s.l.
Density: 1.22 g/ml
Harvest Date: January, 2022
Arrival Date: March, 2022
Grade: SHG EP
SCA Cupping Score: 84.5
in the highlands of the Tenejapa municipality in Chiapas.
about 1500 meters above sea level. He has his own depulper and fermentation tank on-site to process and dry the coffee after harvesting. Don Pedro uses freshly picked cherries and depulps them into the fermentation tank where it is left to ferment for 17 to 24 hours, depending on weather conditions.
In 2008, Sr. Mendez met Juan Loera of Mayan Winds and was a founding member of the Kulaktik group, which has grown to over 150 members. Like all of its members, Finca El Zapote holds USDA organic certification and is committed to sustainability and preservation of the local Mayan Tzeltal culture.
Roasted this up to a light/medium roast to maintain some of that orange acidity. The combination of the chocolate and nutty taste notes along with the hint of orange was awesome. Very smooth and left that taste of wanting more.
Glad you enjoyed Mr. Mendez's coffee, Jay! We hope to offer his coffee again next year.
Based on this roast - https://roast.world/my/roasts/Qeg5MkE0gEgIZgTI27DCk
Cupped 7-19-22, Fragrance - Not much. Grounds look like a medium roast color. Aroma - a bit, not much. Taste - not impressed but my pallet doesn't care for coffees like this. It also be because I roasted a bit too dark/long. The website description is accurate of the tasting notes. Espresso is where it is at for this coffee. WOW! so good! This could be used at a shop for single origin and/or milk based drinks.