Altitude: 1000 – 1530 masl
Varietal: Bourbon, Typica
The in cup: A fruit bomb. Ripe fruit, candied fruit, clean and very sweet with complex tropical notes of pineapple and mango
Background: This is a first for us: a natural processed Mexican coffee. But the room filled with the sweet aroma of ripe fruit as soon as the sample was ground for the cupping table and we couldn’t resist!
The Atoyac mountain range or ‘La Sierra de Atoyac de Alvarez’ is one of the main coffee growing regions in the Mexican state of Guerrero. The coffee industry is very important to the economy, where more than 22,000families depend on it. They also help to preserve the environment as the coffee plants grow under the shade of other trees.
The farmers in Guerrero are a small collection of growers with strong initiative and courage in an area stifled by drugs and violence. They have chosen a natural process in which the coffee is dried while still in the fruit, instead of skinned and washed immediately, differentiating them from other Mexican producers.