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Mexico El Cuarenteño

Cupping notes

Green apple, toffee, caramel, almond.

Description

The Sandia wet mill and Rustico wet mill is where this coffee is processed, for the latter in a style the name suggests.

Cherries are picked and floated before being depulped in a 3 disc pulper and scrubbed.

The clean cherry is then laid out to dry to patios formed by interconnected rooftops and courtyards.

The Sandia wet mill has a vertical pulper, and a guardiola to further support the patios.

It is then transported to El Duende Dry Mill, located in the town of Compostela, where it is rested for 14 weeks.

Coffee is further cleaned, sorted, graded and blended.

Samples are roasted and cupped with the information stored on the FincaLab QC system. This allows us (and you) detailed insight in to the coffee, mills, and organisations involved in the processing. To see this go to www.trackyourcoffee.com and enter the number GTN0901000, or click here.

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Origin

Mexico

Producer

Grupo Terruno Nayarita

Process

Natural

Altitude

900 - 1100m

Harvest

December - April