El Capitán | Ki-Saya, Chiapas, Mexico

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Comforting
  50
• Sweet
  50
• Bright
  35
• Clean
  30

Notes: Cocoa, Toffee, Almond, Apple & Cherry. Big, approachable, developed and crushable. Community: Chiapas Community SmallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. Certification: Organic Cert. NOP Varietal: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., Costa Rica, Marsellesa Elevation: 1200 - 1850 masl Process: Washed ProcessWashed 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. Description: Fermented 12-17 hours, sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. on patios Product Information Shared by Covoya Specialty Coffee: Ki-Saya is an organic offering from Chiapas. The name come from the combination of two words in the indigenous Mayan language of the area: Ki, meaning tasty and Saayab, which means nature. Coffee is the most important commercial crop in Chiapas and has a long history in the region, representing a significant source of income for small producers, some 44% of whom are indigenous, mostly Tzotzil and Tzeltal. As a leading player in the state of Chiapas, Covoya is also a key partner for the farmers, working for more than 15 years with the coffee growing communities. Our engagement has become a flagship of sustainable agricultural practices and supply chain transformation, hence adding value to their main economic activity. Farmers in the areas where Ki-Saya coffee is sourced have improved their processing capabilities over the years, and now take great pride in delivering pristine parchment coffee that is some of the best in all of Mexico. Only the ripest, best cherries are selected; after depulping, the coffee ferments for 12 to 17 hours before being washed and dried on small drying patios next to farmers’ homes.