• Mundo Maya 76hr Anaerobic - Mexico
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Mundo Maya 76hr Anaerobic - Mexico

Blackberry, Pulque, Refined

It’s complex fruit and sharp fermented notes make this an incredibly fun coffee 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.

$21.50
$21.50
Size

About This Coffee:

This coffee’s journey starts similarly to it’s 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. 


Country Mexico
Region/Municipality  Cosautlán de Carvajal, Veracruz, Mexico
Producer  Carlos Valvida
Variety/Cultivar(s) Mundo Maya
Processing Method Natural + Extended Fermentation
Elevation  1400 masl

Tasting Notes 

Blackberry, Pulque, Refined

 

Mundo Maya 76hr Anaerobic - Mexico

Partnership

  • Finca Pocitos

    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.

  • Our Relationship

    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.

Brew Recipes

Pour Over

30g dose
450g water
202 degrees F
medium grind
2 minutes 30 seconds brew time

ESpresso

18g dose
42g yield
34 seconds
fine grind