Sensory profile: Juicy and sweet
Aroma: Blood orange, mandarin
Taste & Body: Moderate and complex acidity, very sweet. Full body
Note: Raspberry, Lime
|Cooperative / Farm
Huehuetenango is known for its high altitude and constant climate patterns. The region sits at a junction between the warm air blowing east from the Tehuantepec plains in Oaxaca, Mexico, and the cold air flowing down from the Cuchumantanes Mountains. The meeting of this hot and cold air creates a microclimate that keeps the frost under control and allows the cultivation of coffee at higher altitudes: it is common to produce coffee up to 2,000 meters above sea level. These conditions are perfect for producing the crisp acidity and fruity flavors characteristic of the region.
The grower: Pascual Jimenez is a second generation coffee producer with a long family history in Buena Vista. Pascual is the Mayan leader of a special committee of Mayan people in his village. He is well known by the residents and respected for his wisdom. Today Pascual runs the Finca Familia Jimenez with his sons and daughter-in-law. Pascual was the first San Pedro Necta coffee farmer to work with Rosma Coffeelands and start exporting her coffee through them.
The ripest cherries are harvested by hand, stripped with a rotating drum pulper and undergo a dry fermentation for 40 hours in the tank. Subsequently they are rinsed from the mucilage passing through the classification channels, the drying takes place on the patio for 8-10 days. For the first 2 days, the parchment coffee is spread in a very thin layer and raked frequently to ensure uniform drying. After the second day, the layers of coffee begin to thicken to slow down the drying which lasts from 8 to 10 days in total. Once dry, the coffee still in parchment is placed in jute bags and sent to the processing plant in Huehuetenango to rest. The coffee rests for about 3 months before being prepared for export.