From Chiapas, Mexico
This washed, mountain water processed decaf from Amatenango de la Frontera in Chiapas, Mexico is warm, comforting and round. in the cup, it shows notes of dark chocolate, yellow apple, and sweet honeycomb.
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Amatenango de la Frontera
Specs
Producers Smallholders of Amatenango
Region Amatenango de la Frontera, Chiapas
Harvest Spring 2023
Varieties Typica, Catuaí, Bourbon, Garnica
Process Washed - Mountain Water Processed Decaf
Altitude 1,500 masl
Importer Osito
Story
Amatenango de la Frontera
Amatenango de la Frontera is a region, just steps away
from the Guatemalan border in México. In fact, these coffees are very reminis cent of c lassic Huehuetenango coffees, as this famous growing region is so close by .
This coffee has been Mountain Water Processed in México at Descamex. During Mountain Water Processing which gets its name from the source of the water used: Pico de Orizaba, the highest mountain in México, the coffee is exposed to steam and hot water in a process that extracts the water- soluble caffeine molecules. The water is then run through a carbon filter which captures the caffeine molecules and the filtered (now caffeine-free) water is reintroduced to the coffee to re-infuse it with its own aromatic and flavor compounds .
Chiapas
Chiapas, which shares a border with Huehuetenango, Guatemala, produces the most coffee of any of Mexico's states, at 40% of the country's yield. Given Chiapas' proximity to Huehuetenango, there is obviously high quality potential for this region with its high altitudes, favourable climate and volcanic soils.
Field Blend
Bourbon takes its name from Bourbon Island (now La Réunion), where it was introduced by French missionaries who had taken a few coffee seeds from Yemen in the 1700s. Along with Typica, Bourbon accounts for the basis of most of the world's coffee production today which comprises Bourbon and Typica descendant varieties. Bourbon is known for its high-quality potential, susceptibility to disease and relatively low yields.
Garnica was developed by the Mexican Coffee Institute in 1961 by crossing Mundo Novo and Yellow Caturra. Pedigree selections were never officially completed because the institute was dissolved in 1989. Selections continued privately amongst farmers, so the variety was difficult to trace. Garnica is a high-yielding, medium-sized plant with cup quality to similar to Catuaí.
Mountain Water Process
During Mountain Water Processing (which gets its name from the source of the water used: Pico de Orizaba, the highest mountain in México), the coffee is exposed to steam and hot water in a process that extracts the water-soluble caffeine molecules. The water is then run through a carbon filter which captures the caffeine molecules and the filtered (now caffeine-free) water is reintroduced to the coffee to re-infuse it with its own aromatic and flavor compounds. The coffee is then carefully dried.