Mexico Grupo Monte BlancoBlood Orange • Fruit Jam • Honey •
This is a blended lot from ”El Ranchito” and “El Panteón”, two farms near the town of Fortín de las Flores, Mexico. Owned and operated by the Marañón-Reyes family, expect a vibrant citric acidity complemented by a sweetness reminding us of fruit jam and honey.
- Producer: Grupo Monte Blanco
- Country: Mexico
- Region: Fortín De Las Flores, Córdoba, Veracruz
- Elevation: 1230 - 1320 m.a.s.l
- Variety: Sarchimor, Typica
- Process Method: Carbonic Maceration
- Roast Level: Light Filter Roast
49th Parallel Crop To Cup Story
The ‘Grupo Monte Blanco’ and Cafecol are two institutions doing fantastic work for production of specialty coffee in the state of Veracruz, Mexico.
Cafecol is a cooperative helping farmers form relationships with roasters, as well as increasing actions of economic and environmental sustainability taken by the producers they work with. This is our second year sourcing coffee through them from this region of Mexico. We previously purchased a blend of micro lots from producers in the Zongolica growing area, which really impressed us with its complexity and quality.
This coffee is a collaboration between Cafecol and the ‘Grupo Monte Blanco’, a partnership of Marañón-Reyes family who own and manage several farms in the area. They reside a little to the north of the Zongolica region, close by to the town of Fortín de las Flores. They switched their focus to speciality coffee propduction in 2018 and are known to be some of the most enthusiastic members of the cooperative, sharing their knowledge with other producers in the network.
The two farms that we purcahsed and blended lots from from were ”El Ranchito” and “El Panteón”. The lots were Sarchimor and Typica varieties respectively, both hugely important varieties in the history of coffee production in Central America.
Both coffees were processed in a similar fashion, with an initial carbonic maceration of the whole coffee cherries for 24 or 48 hours, followed by pulping and then another fermentation of 48 hours in a sealed tank. The lot from El Ranchito was semi-washed while coffee from El Panteón was fully washed. Drying for both coffees consisted of two days on raised beds before being finished in an enclosed greenhouse.
Brewing ratio: 1g coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F / 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%