MEXICO | Santa Cruz | Bourbon & Typica | Washed

Origin

• 🇲🇽 Mexico

Tasting notes

Character

• Clean
  50
• Bright
  40

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 TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. and BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. 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 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. processing on this coffee uses pristine spring water from the mountains above the farm and highlights the coffee’s vibrant citric acidity.