Mundo Maya Classic Natural - 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
• Altitude: 1400 masl
• Tasting Notes: Strawberry Jam, Meringue, Smooth

 

Why Do We Love This Coffee?  

Classic” is right. This Mundo Maya is processed in the traditional natural method. After sorting,  the drying process began immediately, and then the coffee was rehydrated after 6 days of sun exposure; this was done to soften the natural sugars and allow for further fermentation. After 24 days of further drying on raised beds, it’s ready for market! This coffee has tons  of rich strawberry character and the light sweetness of French meringue. It begins with very present tartness and finishes oh so easy. Think Strawberry Shortcake!

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 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 - 10:20 
  • Drying Stage Percentage - 45.48% (4:42) 
  • Maillard Stage Percentage - 39.91% (4:23) 
  • Development Stage Percentage - 16.61% (1:43)  

    Color Readings (Agtron Gourmet scale) 
  • Exterior - 69 
  • Interior - 85
  • Spread - 16