Mexico Santa Cruz

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Clean
  50
• Bright
  40

Almond, caramel, & citrus Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Proud Mary's coffee beans are at their peak 2 to 3 weeks after roasting VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. & BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Producer Argüello Family Region La Concordia, Chiapas Elevation 1680 masl About this coffee: Nestled in Chiapas’ El Triunfo Biosphere Reserve, Finca Santa Cruz is a story of revival and dedication. Originally founded in 1956, it was reborn in 2013 when the Argüello family embraced its untapped potential. After years of neglect, they began mapping and replanting the land with modern varieties suited to the rich volcanic soil and unique microclimate. Their vision paid off and by 2019, they ranked among Mexico’s top three producers in the Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums.. For the family, this success affirmed a commitment to innovation, quality, and sustainable farming. This lot is made up of the Typica and Bourbon varieties, a great pairing due to the balance they both bring. The Typica in this case contributes an elegant acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. where the Bourbon brings higher sweetness and mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. The washed processing on this coffee uses pristine spring water from the mountains above the farm and highlights the coffee’s vibrant citric acidity. About Proud Mary: Proud Mary was founded by husband and wife Nolan and Shari Hirte in 2009 in Melbourne, Australia. Proud Mary offers products and services that improve the start of your day so dramatically, that it's impossible to go back to the way things used to be. We aim to provide an amazing and heart felt experience for everyone who visits our locations. Nolan is such an amazing guy who lives for coffee. It just swung that way and we’ve been using his coffee ever since,” - Ashley says; Bean Scene Magazine Brewing Recipe : Espresso Brewing ratio 1 : 2.5 Ground coffee 20g Espresso output 50g Brew time 25-35 seconds Filter Brewing ratio 1 : 16 Ground coffee 15g Total water 250ml Water temperature 93ºc Brew time 3 minutes