two coffees from mexico & colombia
Clubs of America | Apr 22, 2017
MEXICAN CHIAPAS TURQUESA — AMERICAN ROAST —
Because of the beautiful blue skies in the region where it is grown, this coffee is named “Turquesa,” after the precious turquoise stone. This area, in the Chiapas region, stretches up to the region of the city Yajalon and coffee is grown at an altitude between 900 and 1,100 meters. A fine Arabica, it is a blend of Bourbon, Caturra, Typica and Catuai varieties. The coffee is characterized by large bean sizes and a round, balanced cup.
For decades this zone has been the center of political and ethnic conflicts. Although the situation seems to have calmed down lately, the so-called “Zapatista Movement” has prevented any large coffee farms from coming into existence. Therefore, the coffee is cultivated mainly by smallholders, often descendants of indigenous tribes. These producers plant, harvest and prepare the coffee by hand, sparing no effort to produce a product which makes them proud. To ensure that producers have the best chance possible of receiving a fair price, working with exporters that support these communities with social projects and coffee transportation infrastructure is the preference.
The harvest season is December through March. All the coffee is received in parchment, quality controlled, and transported to a high tech dry mill in Veracruz. After a second quality control, the coffee is then cleaned, milled and sorted in preparation for export. It is full washed, then patio dried during the milling process.
This coffee has a quality control standard which allows for only 15 imperfections per 300 grams, much more critical than most. In addition to expecting perfect quality, you can expect a medium bodied cup of coffee, with a sweet hint of dark chocolate and soft grape notes. With light to medium acidity, it is well balanced and very smooth. Enjoy the tantalizing full aroma of chocolate.
COLOMBIAN SUPREMO 17/18 POPAYAN — VIENNA ROAST —
The city of Popayan is the capital of the state of Cauca, lying on the southern portion of Colombia. The surrounding coffee region is on the plateau where the Andes mountain range reaches southern Colombia from Ecuador. The Andes from there on breaks into the three separate mountain ranges (called cordilleras) that cross the country from south to north.
The Cauca and Popayan plateau is at an average of 1,600 meters above sea level, and includes the neighboring Purace Volcano. Over time, eruptions of this volcano has produced a rich volcanic soil, great for coffee growing. Coffee is grown at altitudes between 1400 and 1800 Coffee farms in the region are mostly of less than 5 hectares in size. Several indigenous population groups have grown coffee there for several decades. Various Arabicas are included in this selection.
There are two rainy seasons which produce a main crop and a mid-crop, guaranteeing fresh coffee all year round. The main crop is between April and December, with the somewhat smaller secondary mid-crop in the months of December and January. All cherries are handpicked, and then pulped and fully washed on the farms. The sun-dried parchment is then sold to a dry mill which arranges selection and export.
The cup that is the result of the combination of soil conditions, altitude and washed processing has terrific aroma – sweet, winey and reminisdcent of dark chocolate. You may be surprised at the fruit-forward and caramel flavors, and the unexpected nuances of tobacco. Complex medium acidity with a hint of citrus, and a medium to full body round out the menu. All these attributes combine to present you with a pleasant, sweet, chocolate aftertaste.