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Torréfacteur Neon Coffee Roasters
Beneficio Comunitario San Pedro - Mexico - Honey Field Blend
Beneficio Comunitario San Pedro - Mexico - Honey Field Blend
Regular price
$20.00 USD
Regular price
Sale price
$20.00 USD
Unit price
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per
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250g
Region: Chiapas
Flavour notes: blueberry, citrus, caramel
Variety: Typica, Bourbon and Caturra
Altitude: 1600m
Story
Beneficio Comunitario San Pedro, established in 2018, serves as a vital meeting point for over 169 Tsotsil coffee growers from Cotzilnam and eight nearby communities in the highlands of Chiapas. This initiative marked the beginning of a new approach for these farmers to foster relationships within their community, evolving into a continuous exchange of knowledge and learning. The goal of the Beneficio is to cultivate true partnerships with producers: relationships that transcend mere transactions. As work partners, they listen, ask questions, contribute, collaborate, and support each other, leading to personal connections that deepen their bond and enhance their shared commitment.
Inez Vázquez is the Tzotsil woman who leads the Beneficio Comunitario. She was born and raised in San Pedro Cotsilnam and lives there now with her family. During the harvest, they join her in the labor, along with friends, volunteers, family members, and coworkers who want to be a part of this relationship model. The agronomy team at Cafeología (our export partner), together with Inéz, works alongside these farmers, who are predominantly women, dedicated to cultivating traditional coffee varieties. They primarily use organic and low-intervention practices, contributing to the unique and expressive cup profiles their coffees are known for. Despite challenges such as low production and planting density, these farmers rely heavily on family labor during the harvest season.
Transparency
SCA Cup Score: 87.5
Quantity Purchased:50kg
Free On Board: 6.20 USD/lb
Free On Truck: 9.83 USD/lb
Fermentation: Honey
This lot underwent a meticulous honey processing, with 25 hours of fermentation inside hermetic bags at an average of 17 brix degrees. The beans were then sun-dried on raised beds for 12 days and rested in sacks in the shade for 17 days.
