Mundo Maya 76hr Anaerobic - Mexico

Sale price Price $21.50 Regular price

Technical Points 
• Farm(ers): Valdivia Family
• Region: Cosautlán de Carvajal, Veracruz, Mexico
• Varietal(s): Mundo Maya
• Processing: Natural + Extended Fermentation
• Altitude: 1400 masl
• Tasting Notes: Blackberry, Pulque, Refined

Why Do We Love This Coffee?  

This coffee’s journey starts similarly to its partner, the Mundo Maya Classic Natural. Sun-dried  in the traditional method, and rehydrated after that initial period, this expression of Pocitos’  Mundo Maya sees 76 hours of extended fermentation, ‘protected’ from the oxygen outside the  walls of its cozy tanks. This anaerobic fermentation modulates acid formation and sugar development, resulting in flavors and sensations we don’t find in the everyday cup. 

This coffee’s complex fruit, sharp fermented notes, and umami make it incredibly fun to drink.  The aroma hits you like slightly less than a ton brix (pun intended), and layers of sweet/bright/ tropical fruit keep revealing themselves the more you sip. This extended fermentation is surely  one of the best we’ve tasted in the category.

Why Do We Work With This Producer?  

Finca Pocitos 

We see too often Mexico overlooked as a quality coffee-growing region, and Finca Pocitos is a great example of what this country can achieve. 

Carlos Valdivia is a fourth-generation coffee farmer at Finca Pocitos (which is the premier farm  of 5 run by the Valdivia family), and over the past decade has shifted the farm's focus to specialty grade coffee. Much of this shift was brought about by a "coffee rust” outbreak in Veracruz between 2014 and 2015 (coffee rust damages trees, lowers yields, and overall threatens the livelihood of farmers whose crops succumb to it). 

In reaction, Valdivia implemented new and better production techniques to combat disease and improve final cup quality (fetching a higher price for their crop). Mitigating disease/ pests, improving fertilization management, and introducing greater crop variety have increased  Pocitos" sustainability overall and it's obvious to us that the end result is a very desirable cup. 

Pairing shrewd farm management with open experimentation gives Finca Pocitos the ability to  succeed and even thrive, especially as the Valdivias transition their farms towards better cupping  coffees. And, as other farms in the area follow suit, the quality and longevity of Mexican coffee from Veracruz has nowhere to go but up.

Specs (Roast)  

  • Length of Roast - 11:28  
  • Drying Stage Percentage - 41.57% (4:46) 
  • Maillard Stage Percentage - 41.13% (4:43) 
  • Development Stage Percentage - 17.30% (1:59)  

    Color Readings (Agtron Gourmet scale) 
  • Exterior - 65 
  • Interior - 83 
  • Spread - 18