Tasting Notes: August 2023 Coffees
Hidden coffee roasters are a family of lynxes who began to build their dream from a very young age. Hidden have always been linked to the world of quality coffee, living unique experiences in the most remote farms around the world. This is how they learned about the different varietals, processes and aspects that could affect the quality of the coffee and it was at that moment that they began to call the coffees by their name, to be able to transmit the great effort of all the families and friends that exist behind each of the Hidden Coffee Roasters coffee mugs.
Hidden admit they are not perfect, but they work hard every day to implement measures that help improve the current environmental situation. Their latest measure has been to implement a new 100% compostable packaging for all their coffees, drawing inspiration from our coffee heritage and our green coffee growing friends to create a healthier specialty coffee market.
Hidden Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Flamingo, Brazil | The Cerrado Mineiro region is located at about 1200m asl, where its climate, mineral-rich soil and its proximity to the sea, lakes and springs make this ecosystem one of the most important in the world, ideal for growing coffee. The Daterra farm has done an incredible job in the last 40 years of protecting and improving it, thus being a benchmark in innovation and sustainability. The new harvest of one of our most requested coffees has arrived, Flamingo returns and does so with a new specific roast for filter. Fruity flavors of peach, dried apricots and vanilla that blend into a sweet and clean cup with pronounced malic acidity and a honeyed body. This coffee with a natural process and an exotic profile has earned the position of continuity coffee within the Hidden® family, with which you will be able to enjoy it throughout the year. |
Peach, dried apricot and vanilla Altitude: 1150 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Takula, Ethiopia | In the coffee district of Dilla Zuria, in the south of the Ethiopian country and within the Yirgachefe region , a group of producers with more than 10 years of experience in the sector, process and export their coffees from their own benefit. United by a series of virtues such as commitment, quality and consistency, they are capable of producing coffees as exceptional as this one; takula. Takula is how the African wild dogs that are concentrated in the Ethiopian country are known. These dogs move in packs and are a close-knit and organized group that works together to survive in the environment. Something that has reminded us a lot of this coffee, since it has been created by a group of local producers in total harmony and capable of exporting fruit as incredible as this one. Takula is a coffee with an exotic profile, extremely clean and sweet with very marked notes of green tea and raspberry. It comes to us from Yirgachefe, an area located in the southern half of Ethiopia, next to Lake Abaya. This coffee has a honey aftertaste that will linger in your mouth for a while, so you can savor it until the next sip. We have given this coffee a filter roast so that you can enjoy it in all alternative extraction methods. |
Green tea, raspberry and honey Altitude: 2000 masl, Process: natural |
Plus 87, Rest of World |
| Kibobo, Kenya | This coffee comes to us from the Nyeri coffee region , one of the most important in the country, located in the western half and north of the capital Nairobi. It has been produced by a local cooperative, founded in 2009 and supported by the Kenyan government in order to improve and address various challenges faced by coffee farmers, related to production, quality and marketing. The Nyeri coffee region, located between 1600 and 2200m above sea level, offers us exceptional coffees due to its climate whose temperature ranges between 10 and 30ºC. The annual rainfall is about 1000mm, with a soil rich in minerals, a volcanic bottom and well drained. New coffee coming to us from one of the main Kenyan coffee producing areas; Nyeri. Kibobo , which means hippopotamus in Swahili, comes to us thanks to the work of a local cooperative founded in 2009 and supported by the Kenyan government in order to improve and address various challenges faced by coffee farmers, related to production, quality and marketing. Kibobo is a sweet and floral coffee with notes of orange and violet and a sweetness reminiscent of dark chocolate. Its unmistakable floral aroma and its medium citric acidity make this coffee a staple for all lovers of alternative extraction methods. |
Violet, orange and dark chocolate Altitude: 2200 masl, Process: washed |
Plus 87, Rest of World, Single / Light, Selected Mix |
| Jibi, Ethiopia | In Ethiopia women represent a large percentage of the workforce, but receive no more than a third of the total income. Thanks to the new generations, this is changing and in recent years, women in the country have carried out initiatives to fight for gender equality and decent working conditions. Nesru Aba Nura belongs to this new generation of pioneer producers, and with her farm of more than 18 hectares, she has shown that she can export exceptional coffees, this being her first year of harvesting and exporting. Jibi is the new grade 1 natural Ethiopian, exotic profile and high score (88 SCA points) that comes to the Hidden Coffee Roasters® family. Jibi, which means hyena in Amharic, is a tribute to one of the most misunderstood and surprising animals that can be found in the Ethiopian country. Fruity flavors with notes of strawberry, spices and cocoa that blend into a clean cup with a silky body. This coffee is one of those that not only marks you as a drink, but knowing the history that surrounds it makes each sip fill us with pride and is like always trying it for the first time. |
Strawberry, spices and cocoa Altitude: 2000 masl, Process: natural |
Plus 87, Rest of World |
| Oryx, Ethiopia | Oryx comes directly from the Sidama region in the heart of the Ethiopian country. A region in which coffee is synonymous with religion and it is not for less since we are in the country that saw the birth of the first coffee trees. With a height in its lands between 1800-2000 meters high, Sidama is known for giving beans with citrus and delicate aromas that give unique cups of coffee Oryx is one of the antelope species present in the Sidama region (Ethiopia) and from where this African coffee with fruity notes comes to us. Oryx is one of our most complete and balanced options between chocolates and fruit, which makes it suitable for all audiences. Ethiopian coffees stand out for their complexity, our Oryx has a floral and fruity cup profile for a juicy Espresso like peach juice, designed for palates looking for fresh and sweet flavors. |
Caramel, apricot and jasmine Altitude: 2100 masl, Process: washed |
Plus 87, Selected Mix, Single / Light |
| Condor, Colombia | Direct from the Colombian region of Huila , collected by nine farms and processed by the Coocentral Cooperative, a non-profit company that helps promote social projects. His commitment to protecting the environment makes him use sustainable techniques and assume all his responsibility towards society. Our Cóndor, formerly known as Opita, is made up of a selection of two grain varieties such as Caturra and Castillo, which result in Colombian coffee; smooth with a traditional profile, perfect for the most classic palates. The Condor is a tribute to the national bird of Colombia and to freedom. It is a tribute to all those coffee farms and plantations in Huila that join forces to bring out much-needed coffees like this one. |
Milk chocolate, caramel and yellow fruits Altitude: 1500 masl, Process: washed |
Selected Mix, Blend / Darker |
| Jaguar, Mexico | Produced in Chiapas, a region with more than 180k hectares dedicated to coffee cultivation, by one of the most technologically advanced exporting companies in Mexico, and which has been certified organic for 20 years. About the Swiss Water process: this is the cleanest and healthiest decaffeination method, since it does not use chemical solvents for its purpose. It is based on the principle of osmosis. The coffee beans are submerged in high-temperature water with green coffee extract so that the coffee releases its caffeine. Once the water is saturated, it is passed through carbon filters to repeat the process until the caffeine in our batch is reduced to 0.1%. In this way, all the aroma and flavor of our coffee is maintained without altering its structure. The Jaguar is one of the big cats present in the Mexican country and Chiapas is one of the main areas to find it. It is one of those animals wrapped in legends and mystery and somewhat misunderstood... perhaps that is the analogy that has led us to name our decaf Jaguar. Jaguar is the option for those who do not drink caffeine but do not want to lose all those nuances and aromas that a Colombian coffee can give. Jaguar is a clean, sweet and uniform cup, with medium lactic acidity and a creamy mouthfeel. |
Vanilla, cinnamon and cane sugar Altitude: 1300 masl, Process: swiss water decaf |
Decaf |
As we find ourselves in a global climate emergency, never has it been more important to take a step back and reconsider everything we do as a business and how it impacts the environment. That's why at Groundstate coffee roasters they took the decision when opening their roastery to do their bit for the environment and offset the carbon produced to transport their green coffee beans from their country of origin, by planting native trees there in Ireland in partnership with Hometree, amounting to 2 native Irish trees planted for every sack of green coffee transported from coffee producing nations.
Hometree is an Irish company that 'establish and conserve permanent native woodland in Ireland, encouraging land regeneration and biodiversity through afforestation, restoration and education'. By choosing Groundstate you are helping them to support this important cause close to all their hearts.
Groundstate Coffees | Ireland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Dominique, Colombia | La Joya is the name of Yermy Predraza’s farm. Yermy's farm is located at 1950 masl in the municipality of Chachagui, Nariño.Nariño is located in the far south-west of Colombia bordering Ecuador, and is one of the most challenging, but also most interesting places to work. Coffee grows up to 2200 masl, often on the steep hillsides of tiny farms in very remote areas. He works with his family on the farm to grow Castillo, Caturra and Typica varieties. The Caturra he grows are the oldest trees on the farm, and in more recent years he also planted Castillo. This is a common example of producers combatting the risk of roja and loss of yield. His farm has a stream running through which is an important resource, the municipality Chachagui was originally called Chabchabi which translates to good water. |
Strawberry and tropical fruits Altitude: 2000 masl, Process: natural |
Plus 87, Rest of World, Single / Light |
| Dreamy Dijon, Ethiopia | The farm was established in 2004. Ayele is a well known coffee farmer in the area, for his dedication to excellence. The varieties he cultivates are licensed by the Jimmah agricultural research centre.The cultivation is practically organic, as the only utilise organic fertilisers with composited coffee pulp. | Cocao, Red Grape and bergamot Altitude: 1150 - 2000 masl, Process: washed |
Selected Mix |
| Sleepy Sofia, Costa Rica | Owner Marvin Barrantes named his farm after his mother, Elisa Alfaro Hidalgo. Doña Elisa was well known in the town for her beautiful blue eyes. The locals of San Luis de Grecia said that only a queen could have such eyes and nicknamed her, “Reina Elizabeth.” Marvin also recalls that, in addition to her beautiful blue eyes, Doña Elisa’s kindness also rivaled that of a queen. Marvin’s farm is 8 hectares. To enable his production of single-variety lots, Marvin has divided his land to cultivate varieties separately. In addition to the Sarchimor variety in this lot, Marvin also cultivates Caturra, H1, Millenium, Geisha and Villalobos. Marvin established his milling operating in 2012 with only a small pulper and some raised beds. While honey processing is expensive, Marvin explained that the short distance from his fields to his mill, and his ability to capture the value from the processing stage, makes it possible for him to produce this excellent coffee. Cherry is selectively handpicked by Marvin and his family and pulped on Marvin’s ecopulpers. They then lay parchment and mucilage on drying beds. Coffee sundries for approximately 20 days. Once dry, Marvin brings his parchment to Hacienda Sonora, where coffee is stored, dry milled and prepared for export. |
Strawberry, peach and honey Altitude: 1150 - 1500 masl, Process: honey natural |
Selected Mix, Single / Light |
| Tripping Thiago, Colombia / Brazil | Tripping Thiago Brazil X Colombia blend. Our sweet and syrupy “Tripping Thiago” blend is a mix of 75% Brazil Santa Izabel and 25% Colombia Asociación de Mujeres Caficultoras del Cauca, with notes of chocolate, fudge and cherry. The Brazil component imparts the blends with chocolate and syrup features, and the Columbia component which undergoes an anaerobic natural process, highlights notes of fudge and cherry. Santa Izabel is located in the south of Minas region of Brazil 1,150m above sea level and is a sustainable, world-class coffee bean producer with a Rainforest Alliance Certification. The farm has 766 acres of the land dedicated to coffee production and has over 175 acres of natural reserve area. Fazenda Santa Izabel adopts good socio- environmental practices to help preserve the quality of each crop, as well as courses and workshops for small producers in the region, strengthening their ties and helping them to get the best price for their produce. The Association of Women Coffee Growers of Cauca, (Asociación de Mujeres Caficultoras del Cauca) or AMUCC as they are also referred to are a non profit organisation based in the south of Colombia, in Popoyan, Cauca. Formed in 2012 through a collaboration between the FNC and the University of Cauca the project basically focuses on consolidating a Centre for research, promotion and social innovation to promote regional development, implement an educational strategy relevant to social innovation and regional development, propose socio-territorial strategies for the construction of social and solidarity economies in the Cauca, and design agroecological systems in accordance with regional diversity. A producer association with 143 women across 246 hectares between them, who live within the municipalities of Popayán, El Tambo, Cajibío, Piendamo, Morales, Caldono, Timbío, La sierra and La Vegao in the department of Cauca, Colombia. |
Chocolate and syrup Altitude: Various, Process: washed |
Blend / Darker, PERCENT |
| Hipster Stan, Mexico | Having worked for many years in the banking sector, Jorge Arreola Nava decided to embark on his coffee adventure in 2009. He began as an exporter. Today he runs the Santa Fé finca, managing not only its administrative tasks but also the production and supervision of organic farming methods. The Santa Fé farm is situated in the Motozintla region in the south of Mexico at an altitude of 1,200 metres. It enjoys a temperate climate with minimum temperatures of 18 °C in the winter and maximum temperatures of 27 °C in the summer. It is a farm steeped in history, founded in 1855 by a Mexican family. It used to be a part of the Guatemalan zone, until Chiapas became Mexican in 1824. This coffee is grown in southern Mexico, in the Motozintla terroir, at an altitude of 1,200 metres. The region has a temperate climate, with mild temperatures in the winter and warmer in the summer. It is a Mountain Water Decaf coffee that is decaffeinated naturally with water and without using any chemical processes or solvents, guaranteeing a pleasant sweetness in the cup. It is a process that preserves all the aromatic molecules and the full quality of its flavours. |
Chocolate, praline and raisin Altitude: 1200 masl, Process: swiss water decaf |
Decaf |
Coffee has been a major part of Rush Rush coffee roasters' lives for quite some time now. Starting out as baristas in different coffee shops, their team fell in love with the complexity of coffee flavours and the possibility to share this love with customers on a daily basis. Their passion for tasting and testing lead them to both explore more, steering one of us in the direction of roasting, the other toward cooking.
You could say that Rush Rush' shared excitement for ‘things that taste damn good’ was distilled down into their Rush Rush Roastery. Quality in flavour is of key importance, carefully selecting beans that appeal to what we like to drink and choose light roasts because they enjoy fruity, floral flavors that are true to the fruit. Keeping in mind that great coffee is born way before it reaches them, Rush Rush pay mind to the traceability and seasonality of their beans too.
Rush Rush Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Mwiria AB, Kenya | Region: Embu, Washing station: Mwiria Factory, Variety: SL28, SL34 | Blueberry and creamy Process: washed |
Plus 87, Rest of World, Single / Light |
| Los Rodriguez, Bolivia | Region: Caranavi, Farm: Los Rodriguez, Variety: Red Caturra | Red apple and vanilla Process: coco natural |
Plus 87, Rest of World |
| Fidel Huancas, Peru | Region: Cajamarca, Farm: Finca La Esperanza, Variety: Yellow caturra | Skittles and watermelon Process: Cnatural |
Plus 87, Rest of World |
| Potosi, Colombia | Region: Valle del Cauca, Farm: Finca Potosi, Variety: Colombia | Green apple and bubblegum Process: natural |
Plus 87, Rest of World |
| El Bombo, Colombia | Unavailable | Chocolate and lemon Process: washed |
Plus 87, Rest of World |
Red Bank is driven by three key principles - quality, traceability and sustainability. They select only coffees that demonstrate high levels of each of these criteria to roast on their eco-friendly Loring at their base in the heart of the Lake District. Red Bank roast each coffee as sympathetically as possible to allow the inherent qualities to express themselves fully in the cup. All they hope is that you enjoy drinking their coffee as much as they enjoy sourcing and roasting it for you!
Red Bank Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Shyira, Rwanda | The Shyira washing station is located in the Nyabihu district of Rwanda's Western Province, and at 1,850 MASL it is reputedly the highest washing station in Rwanda. Shyira is the third washing station established by the Muraho Trading Company (MTC) in January 20117, after similar projects at Kilimbi and Rugali in the Nyamasheke district. MTC was setup by brothers Carthick and Gaudam Anbalagam with the goal of showcasing the phenomenal quality of coffees that Rwanda has to offer. The station receives cherry from farms all the way up to 2,300 MASL, and the result is some of the most complex and nuanced Rwandan coffees we have ever tasted. This washed red bourbon is delicate, floral and complex, with notes of sweet citrus, jasmine, and green tea. The cherry is hand-sorted and floated to remove under-ripe and damaged cherries, before being pulped. It is then fermented for 12 hours in concrete tanks, during which time it is agitated by way of ceremonial foot-stomping (with accompanying song!) to clean any residual mucilage from the parchment. The coffee is then released into a large serpentine grading channel where it is washed and separated by density. It is then hand-sorted again to remove any insect damaged, discoloured and chipped coffee, before being laid out to dry on raised beds for 30 days, during which time it is turned regularly to ensure consistent drying. |
Sweet citrus, jasmine and green tea Altitude: 1900 - 2300 masl, Process: washed |
Plus 87, Single / Light, Selected Mix |
| Potosi, Colombia | A warm welcome back for a coffee that over the past couple of year seems to have gained an almost cult-like following. This year we think it's tasting the best yet, still wild, complex and intensely fruit driven, but with a touch more clarity and balance than previous crops. With notes of rich dark-chocolate, kirsch and morello cherry, it really reminds us of a decadent Black Forest gateau. This year's crop is also very special to us as it is the first crop we have received since Mike visited Potosí in May this year, along with the other farms owned by the revered Café Granja La Esperanza - Hawaii, Cerro Azul and Las Margaritas. Seeing the coffee growing in the fields, observing the processing, and absorbing the wealth of knowledge passed on by Don Rigoberto, Camilo and the rest of the team at CGLE, gives us a greater understanding and connection with the very special coffees that they produce. The Sweet Valley lot is field blend of colombia, tabi, castillo, caturra and mokka varieties grown at Potosí itself and purchased from neighbouring farms. The ripe cherries are subject to an initial open tank fermentation for 48 hours, and are then transferred to the dragones mechanical driers until the desired moisture level has been achieved. |
Black forest gateau Altitude: 1400 - 1800 masl, Process: natural |
Plus 87, Selected Mix |
| Penny Rock, Brazil | We select Penny Rock from seasonal crop to deliver a coffee with a classic Brazilian flavour profile. Our current selection is a blend of tree-dried natural and pulped acaiá, catuaí and mundo novo grown by our long-term partners at Daterra. In the cup it is round and sweet, with notes of milk chocolate, praline and golden raisin. Daterra is one of the most pioneering and sustainability focussed farms in the world, and we are proud to have their coffee underpinning our offering. |
Milk chocolate, praline and golden raisin Altitude: 1150 masl, Process: natural |
Blend / Darker, PERCENT |
| Decaf, Colombia | Our current decaf is a regional blend of washed caturra , castillo and colombia grown in the Risaralda region of Colombia, and sourced through our long-standing import partner Raw Material. This model allows Raw Material to maximise the impact for producers in the region by bring a much larger volume of their coffee to the speciality market. The coffee is blended in Santuario to create a consistent profile that is expressive of the best qualities of coffee from the Risaralda region. It is then sent to Descafecol in Manizales for decaffeination by way of the Natural Sugar Cane EA Process. This process involves placing the coffee in a solution of water and ethyl acetate, a naturally occurring compound derived through the fermentation of sugar cane. Aside from resulting in the tastiest decaf coffee we have tried to date, this process also has the best sustainability credentials in comparison to other decaffeination processes that we are aware of. The carbon footprint is kept to a minimum, with the solvent being derived from the domestic sugar cane industry, and the process occurs within Colombia (as opposed to Europe or North America), which also benefits the domestic economy. In the cup the coffee is sweet and syrupy, with notes of milk-chocolate, honeycomb and baked apple. |
Milk chocolate, honeycomb and baked apple Altitude: 1400 - 2150 masl, Process: sugar cane decaf |
Decaf |
We Are Here coffee roasters are not sure about you but they feel the world of specialty coffee can be a little overwhelming, even if you've figured out what washed vs carbonic macerated mean - you can easily be swayed by some pretty inventive tasting notes or the latest trends.
We Are Here think coffee needs to be a little more fun and even more friendly, and so set out on creating just 4 coffees that work amazingly with the ways that coffee is brewed and enjoyed. A queer, female owned roastery based in a little seaside town in Kent called Margate, We Are Here want to do their very best to provide visibility and representation within the coffee community.
We Are Here Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| This One, Guatemala | Do you like your coffee strong, confident and classic? Do you make with an espresso machine, stove top or aeropress? Do you drink with or without milk? If yes, then THIS ONE is for you. Includes: 10p donation to Missing People, a quick how to brew guide and our eternal gratitude. | Plum, chocolate and toffee Altitude: 1500 - 1700 masl, Process: washed |
Bloom |
| The Other One, Ethiopia | Do you like your coffee light, interesting and juicy? Do you make with a pour over, filter or cold brew? Do you drink with or without milk? If yes, then THE OTHER ONE is for you. Includes: 10p donation to Missing People, a quick how to brew guide and our eternal gratitude. | Blueberry, passionfruit and cherry Altitude: 2100 - 2350 masl, Process: natural |
Bloom |
Cult coffee roasters established in 2014 as a cafe in a converted vennel, with the purpose of providing locals with incredible coffee through their roastery alongside a wide range of roasters they admire. Cult has always set out to create an inclusive space, with a group of friends brewing up tasty coffee, serving some delicious food and baked goods from local suppliers.
After years of creating a warm and welcoming cafe Cult decided to expand their knowledge and take on a new adventure, diving head first into the world of roasting. As Cult have grown to add a roastery, their ethos of fun, inclusivity and sharing has remained. Adding a roasting arm to their business helps them help share knowledge to the coffee community whilst sourcing some of the highest quality coffees in the world and partnering with specialty cafes to sharing delicious coffee and creating coffee experiences for people who simply love coffee.
Cult Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Wilder Lasso, Colombia | This coffee was grown by Wilder Lasso at the farm El Mirador. This coffee was carefully hand-picked in order to select only the ripest cherries. Later, the cherries were fermented for 40 hours in an anaerobic environment. Then the cherries were pulped, gently washed, and sun-dried until ideal moisture content was achieved. This micro-lot is 100% Tabi. This is a new variety developed by *Federacion Nacional de Cafeteros." This unique variety is a cross between the Timor Hybrid, Bourbon, and Typica. Wilder Lasso was born in a traditional coffee farming family in San Adolfo, Huila. At a very young age, Wilder left San Adolfo to become a veterinarian and went on to work with the best horse breeding farms in Colombia. After working as a vet for several years, Wilder returned home to visit his family. On this visit home, he realised all was not well with his family and that they were struggling financially with their coffee farm. Wilder made the decision to move back to San Adolfo to help his family on the farm. At the same time, Wilder decide to transition their farm towards more Specialty Coffee focused production. Today, Wilder grows all types of exotic coffee varieties including Striped Bourbon, Tabi, and Pink Bourbon. |
Pineapple, green apple and super juicy Altitude: 1700 masl, Process: anaerobic washed |
Bloom |
| Indii, Mexico | Indii, Jaguar in Me'phaa the indigenous language of this region is a strong symbol of Guerrero. In Guerrero, the jaguar or Indii represents strength, fertility and authority, with many stories paintings and rituals depicting and involving the Indii. Indigenous communities all across Mexico perform agricultural rituals before planting a new crop, and after harvest. In Guerrero it is common to observe dance rituals that include a Jaguar as its main character. Ensambles chose the name Indii to represent the best scoring cup on the cupping table for the region of Guerrero to pay tribute to the Indii. This coffee like the Jaguar is from a remote forest with Jaguars constantly passing through the tree's with coffee has a unique character, notes of cherry, plum, papaya and tropical fruits with a super sweet lingering panella sweet finish. A bit of context: The state of Guerrero is one of Mexico’s 16 coffee producing states, has borders with Oaxaca and Puebla. In Guerrero 80% of the territory is mountains and the main economic activity is agriculture. Coffee was first introduced by the Spanish along the coast in Sierra de Atoyac, and most of the labor force for picking coffee were brought over from the poorest areas of Guerrero - a region called Montaña Alta. Those workers, seed by seed, propagated their homes with coffee, bringing it in their pockets from big plantations in Atoyac. The region is now characterised by the production of shade grown natural coffees. Guerrero almost only produces naturals, which is rare in Mexico, with more than 90% of total exported coffee being washed. Nowadays, Montaña Alta suffers from high rates of poverty, marginalization and emigration to the North. In the face of a lack of opportunities, and the growing demand for narcotics in northern countries, a crack in the door was opened for drug trafficking to take over these vulnerable regions. This proliferation of narcotrafficking has unfortunately painted Guerrero in a very unfavourable light, the perception of which is exceedingly difficult to overcome. Because of this, few companies have invested in the area with regards to the purchasing of coffee. Almost 100% of Guerrro grown coffee is bought directly or indirectly by one single private company, who then resells to a big international buyer. This monopoly has set very low prices for coffee and a general lack of interest from this crop. Ensambles Cafes Mexicanos began a project in 2017 to change this, the Juba project x Ensables. |
Plum, cherry, papaya, tropical fruits and Panella Altitude: 1600 - 1900 masl, Process: natural |
Bloom |
GUSTATORY (adjective): curating excellence in taste.