One 12 oz. compostable Biotre bag.
When visiting with Jesús Salazar in February of 2017 (towards the middle-end of the harvest season), he was kind enough to take us to two different municipalities just outside of San Cristóbal de las Casas so that we could meet and visit with the growers of the coffees we were cupping each evening. Driving out of San Cristóbal and into the rural mountains of Chiapas will forever be a memorable experience. As you leave the grid of tightly packed roads in the city center, the world opens up to a winding roller coaster through the countryside. Continue traversing deeper, and the pavement turns to dirt as you become more and more encompassed by the lush green mountains. The landscape becomes more magical and mystical when you get closer to the clouds. At nearly 2000 masl there are no large cities or loud noises. On the contrary, there are only small, quiet villages overlooking vast valleys of greenery. Within each village we visited we were able to directly observe and hear explanations surrounding each farmers’ different growing, processing, and drying practices that made their coffees unique. We are extremely excited and honored to be sharing what we have selected and will be highlighting a total of four farmers throughout the year - all of which are from the exact same village of San Pedro. With some help from Walker Coffee Trading, we were able to import these coffees to the United States for the first time ever.
Our final offering from Cafeólogo is from our unofficial tour guide of the village of San Pedro - Hilario Sántiz. In addition to producing coffee, Hilario and his wife own a small convenience store in the middle of town. Don Hilario ferments/washes and dries his coffee using a concrete fermentation tank and drying patio, respectively, just behind the store. Never dropping a smile, Don Hilario was kind enough to show us around his property and escort us around town. Down the road from his home is the small de-huller that he shares with his father-in-law, Víctor López (which you might remember as our first coffee released in the series). Machines like this are very expensive investments for small farmers; thus, it is kept protected in a locked concrete building at the edge of town. We fell in love with how balanced and juicy Don Hilario’s coffee is, and we’re excited to be sharing it with you! This coffee flips the stereotype of Mexico coffees (generally light bodied, mild acidity, mild chocolate/nutty flavors) upside down. The body of this coffee is syrupy and guaranteed to please. The acidity is fruit forward and tangy, pairing nicely with the overall feel of the coffee - think molasses, nectarines, red grapes, and a chocolate-driven sweetness.