Mexico Sierra Mágica Washed

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Roast: Light / Medium Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Milk chocolate, brown sugar, c rème brûlée Process: 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. Department: Puebla Municipality: Zapotitlán de Méndez Elevation: 1500-1850 MASL 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.: Typical, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Marsellesa The Sierra Mágica is located in the northern part of the state of Puebla, an area known for its magical places, diverse wild flora and fauna, and impressive naturalNatural 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. beauty. The city of Zapotitlán de Méndez lies at the heart of these mountains. This unique town is the most significant in the state and hosts two cultures: Totonac and Nahuatl, separated by the Zempoala River. This river is dreamlike, with waterfalls cascading from the highest canyon peaks, and it flows throughout the area, serving as a vital water resource. Of the 214 growers affiliated with the group Productores Agropecuarios PUHUAC, Sierra Mágica includes 80 coffee growers from the Puebla Zapotitlán de Méndez region, 60 of whom are men and 20 are women. The coffee in this area is of outstanding quality, grown at optimal elevations. Producers focus on harvesting cherries at their optimum ripeness, floating day lots in plastic tanks to remove lower-density cherries, and fermentation can last up to 18 hours on average. The drying method is mainly carried out on concrete patios and raised beds as producers continue improving the available infrastructure. In this area, coffee grows under shade, and it is possible to find incas, pines, cedars, oaks, and liquidambar trees as part of the agroforestry system.