roast profile: FILTER
tasting notes: STRAWBERRY CANDY - PINA COLADA - HONEYCOMB
location: SAN PEDRO COTSILNAM, CHIAPAS
washing station: BENEFICIO COMUNITARIO de CAFEOLOGIA
producer: CAFEOLOGO (Pedro, Alejandro, Victor & Lucas)
process: ANAEROBIC NATURAL (fermentation: whole cherry for 110 hours in sealed tanks)
varieties: YELLOW BOURBON, CATURRA
elevation (MASL): 1500
FUN FACTS about the nano-lots:
- nano-lots are RARE with the capital R
- even more traceble, even more limited, even more high scoring (than microlots)
- cup quality is exeptionally high, resulting in distincly delicious flavours
- they may be result of some just right weather conditions, or the fruits of one golden year in the lifespan of a few hundred coffee trees or new processing method etc.
MEXICO N17 (nano lot)
Let us introduce our new limited collection of nano-lots "The Candy Shop".
Nano lot : the clue is in the name. A nano lot is very much like a micro lot but even smaller. Coffee is sourced from a single, specially-tended plot of land in a farm (or, in the case of very small farms, sometimes from a group of producers living nearby). Cup quality is exceptionally high, resulting in distinctly falvors.
Mexico, N17 - Cafeologo is the first coffee of our Candy Shop collection.
Cafeologo is the brain child of Jesus Salazar. Cafeologia is the instrituion he founded to bring talented people together, with whom want to work on a common philosophy. The mission is to create the human, economic and material conditions for the maximum expression of coffee and those who work it.
For Cafeologo, the prefect cup is the synthesis of aesthetic enjoyment and ethical action. For Jesus Salazar, coffee contains more than an agronomic product or a gastronomic ingredient; it is through coffee that we can build a position before the world.
This lot, N17 was processed at Beneficio Comunitario de Cafeologia in San Pedro Cotsilam at 2100 masl. Whole cherry is fermented for 110 hours in sealed tanks, and then dried in raised beds for 38 days, with a 15 day intermittency during the process. This coffee was sourced in collaboration with our friends Cole Torode [FORWARD COFFEE], Julio and Daniela of La Nacional Coffee.
Cafeologia is specifically working with populations in Chiapas, and a large percentage of the people he's work with are of Tzotzil decent, which is an indigenous Mayan group. He believes through the work they're doing, they're supporting the preservation and longevity of the Tzotzil people. He describes them as campesinos, which the distinction he explained to me, versus farmers, is that they're living off their land and live in a generally closed looped system, with little cash crop that's delivered to markets, rather sharing and distribution within their community. Cafeologia identified that coffee is one of the few cash crops, and they've started working with these communities to process their coffees, dried majority as naturals and to create sustainable pathways for them to see their production to different gathering sites that have been established.
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