MARTINEZ FAMILY, SAN ALFONSO
:: dark chocolate, praline, dried orange peel :::
This washed coffee was grown at 1200 masl, fermented for 48 hours in concrete tanks and dried for 60 hours in mechanical dryers. This micro lot consists of one single varietal called Obata Roja
This is the first time I’ve had a coffee on the menu from the state of Veracruz. Much different than the other coffees I’ve recently featured from Mexico, this coffee has a distinct praline flavor note that is held up by a background of cocoa and dark chocolates. Though the mill this coffee came from used to process coffee for the Arbuckle Bros. (historic coffee trade titans), It now focuses on high quality, traceable lots from small holders. Transitioning included switching to Pinhalense equipment to process volume and quality, also reducing carbon emissions and water use. Enjoy!