Pocitos Honey Blend - Mexico

Sale price Price $17.50 Regular price

Technical Points 
• Farm(ers): Multiple
• Region: Cosautlán de Carvajal, Veracruz, Mexico
• Varietal(s): Multiple
• Processing: Honey
• Altitude: 1400 masl
• Tasting Notes: Chamomile, Peach, Bright


Why Do We Love This Coffee?  

This field blend from Finca Pocitos has some interesting tweaks to the usual honey-drying  method. It sees 24 hours of rest directly after harvest, then a 14-hour fermentation infused with  the mostos of naturally processed coffees on the farm. After fermentation, they are pre-dried in raised beds, then this process is completed in guardiolas. 

Mostos are similar to grape musts! After sun-drying, they are the resultant liquid of the natural  enzymes of coffee breaking down starches and sugars found within its fruit and mucilage. In further  fermentation, these mostos can be used to enhance and play with flavors produced in another coffee’s processing. 

A guardiola is a drum-dryer, used very commonly to have precise control over a coffee's drying process.  Drying curves are followed to ensure consistency, which mirrors the curves used by a coffee roaster!  

This coffee has a very focused acidity, and wonderful chamomile aromatics, which are highlighted  intensely in the espresso method. Gentle sweetness is reminiscent of nectarine, peach, and apricot.  Easy, breezy, beautiful.

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 - 11:41  
  • Drying Stage Percentage - 45.08% (5:16)
  • Maillard Stage Percentage - 35.09% (4:06)
  • Development Stage Percentage - 19.83% (2:19)  

    Color Readings (Agtron Gourmet scale) 
  • Exterior - 69 
  • Interior - 82
  • Spread - 13