MEXICO: La Concordia - WOMEN'S CO-OPERATIVE - Single Origin - 100% Arabica - NEWLY ARRIVED

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  • MEXICO - La Concordia - Cafe Delas - Women's Co-operative

    Varietal: Obata / Marsellesa
    Processing: Washed
    Altitude: 1000-1200 MASL
    Farm: 40 Women Farmers (Cafe Delas project)
    Region: Chiapas
    Cupping Notes: Chocolate, almond and caramel

    Mexican coffee is established as a firm favourite of ours at the roastery. This offering is sourced from the Café Delas project in Chiapas, which is a region of volcanic soil, rich in minerals between Tacana and Tajulmulco.

    Café Delas is women-led farm, founded to promote coffee growing for generations of Mexican women to come. A proportion of the profits is reinvested in programs which promote gender equality and strengthen the Café Delas organisation in the larger coffee growing community.

    This coffee, ‘La Concordia’, is fully washed in its processing, allowing for clean flavour notes of chocolate, almond and caramel – perfect for espresso-based drinks.

  • MEXICO - La Concordia - Cafe Delas - Women's Co-operative

    Varietal: Obata / Marsellesa
    Processing: Washed
    Altitude: 1000-1200 MASL
    Farm: 40 Women Farmers (Cafe Delas project)
    Region: Chiapas
    Cupping Notes: Chocolate, Almond and Caramel

    The Region

    The La Concordia region is renowned for producing excellent coffee due to various factors such as: the agroclimatic conditions of the area, altitude, soils, great diversity of natural interactions and of course, the people who through effort and care are able to produce the “Oro Verde” (green gold as it is called).

    This region is also well known for its dry and rainy seasons, which are very well synchronized with the physiology of the coffee plant. During harvest season, the weather is cold with little rain which helps to extend the fermentation time and drying conditions, and as a consequence, improves the coffee cup quality. Variables such as climate behaviour, the endemic vegetation and fauna interaction (large cat species such as jaguar and birds such as quetzal among others) creates a top priority responsibility to enhance sustainable coexistence between coffee productive activities and conservation of this environment.

    As a result of this coffee culture and endemic ecosystems interaction, it is possible to offer sustainable and high-end quality coffee to the world.

     

    The Process

    The small farmers in this region take an artisan approach to their production, taking their coffee from seed to dry parchment. The coffees are picked ripe, de-pulped and fermented for 12-17 hours. After the fermentation process, the coffee is then washed and sun dried on farmers’ yards or zarandas in order to deliver the best qualities and high-end profiles required.

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