MEXICO Amatenango de la Frontera

Description

PRODUCER: 7 of the 10 members of the SIPRO (Sierra Productora de Cafe) Amatenango de la Frontera cooperative LOCATION: Chiapas VARIETY: Catimor, Catuai, San Ramon, Villa Sarchi PROCESS: Washed, fermented for 12 to 36 hrs, TOFFEE, CARAMELS, JUICY ORANGE This community lot brings together the work of seven out of the ten members of the Sierra Productora de Café Amatenango de la Frontera or SPIRO cooperative and consists of washed coffees processed in the more traditional manner, with fermentations of 12 to 24 hours and washed lots with extended fermentation periods of 12 to 84 hours. The resulting cup is fruit forward and juicy. The SIPRO community and Amatenango team continue to work hard and focus on improving quality even with the extreme security risks which has engulfed the entire zone and made it very difficult and dangerous to move coffee out of the region. Whole Bean / For Filter and Espresso We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.