Lucas y Pedro
Lucas y Pedro
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 over the new few months - 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 second offering is a combination of two different lots of natural processed coffees from Pedro Vázquez and Lucas Sántiz. Jesús tells us that Don Lucas and his family are the most skilled pickers he has ever seen, which is absolutely evident in the sweetness and clarity of his coffees. He only grows the red bourbon varietal and was the first grower to attempt natural processing in San Pedro. Branching out into different processing methods is always a very risky decision for farmers. Thus, the Cafeólogo team does small-scale processing experiments on the rooftop of Jesús’s hotel in San Cristóbal to determine the best techniques. If something turns out extraordinarily well on the cupping table, Jesús is able to perfect the method and then present the idea and instructions to the farmer for the next harvest. This type of processing is a rarity in Mexico and is not traditional practice, but under the guidance of Jesús, the results have been quite fantastic. This natural coffee was done with precision, care, and intention, and we are extremely excited to share it with you! At first sip, ‘Pedro y Lucas’ is sweet and comfortable - rich chocolate and nutty flavors provide a full and silky mouthfeel. If you decide to dig deeper, you’ll find a burst of unique acidity and complex fruity characteristics - orange blossom, mango, kiwi, strawberry. Grab a shovel and start digging - this one’s a treasure.