Pocitos E-43 - Mexico

Sale price Price $19.25 Regular price

Technical Notes
  • Farm(ers): Valdivia Family
  • Region: Cosautlán de Carvajal, Mexico  
  • Varietal(s):  H-17
  • Processing:  Natural
  • Altitude:  1400 masl
  • Tasting Notes: Tepache,  Bananas Foster,  Nuanced


Why Do We Love This Coffee?

Just like Tenfold’s first offering from Finca Pocitos, the E-43 is incredibly tasty, and gives a distinct impression as a unique drinking experience.  This coffee is processed in the traditional natural method, and as such, is granted with deep sweetness.  We taste tepache (Mexican fermented pineapple drink), caramelized bananas, melon rind, and even the silkiness of aloe vera comes through! The clarity through which these flavors shine makes the E-43 a special cup indeed. 


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 farms 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 to this, 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 Pocitossustainability overall and its 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.  


Roasting Notes 

  • Length of Roast - 10:59 

  • Drying Stage Percentage - 42.34% 4:39

  • Maillard Stage Percentage - 39.91% 4:23

  • Development Stage Percentage - 17.75% 1:57

  • Color Readings (Agtron Gourmet scale)

        • Exterior - 61

        • Interior - 75

        • Spread - 14