Pocitos E-45 - Mexico

• Farm(ers):  The Valdivia Family
• Region:  Veracruz, Mexico
• Varietal(s):  Typica, Maya 
• Processing:  Natural/Experimental 
• Altitude:  1400 masl 
• Tasting Notes:  Papaya, Blackberry, Semi-sweet

Why Do We Love This Coffee?

This coffee from Finca Pocitos is an excellent representation of controlled experimentation! While being dried using the natural process, so-called hydro shocks are employed throughout to manipulate fermentation. These “hydro shocks” reintroduce moisture to the drying coffee; this results in more complex tropical fruit notes coming to front, while balanced by a pleasant dryness (think dark chocolate). It’s easy for experimentation to run amok, but the Valdivia Family have shown their discipline in producing a great coffee with wild technique.

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, 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 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.  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 Technical Notes

• Length of Roast - 11:51
  
• Drying Stage Percentage - 43.32% 5:08
• Development Stage Percentage - 18.42% 2:11
• Color Readings (Antron Gourmet scale)
• Exterior - 54
  
• Interior - 70
• Spread - 16