|Farm||Finca Santa Teresa|
|Province||El Triunfo, Seirra Madre de Chiapas, Mexico|
|Processing||Fully Washed; Mountain Water Decaf|
|Altitude||1,200 - 1,800 masl|
|Roast Style||Medium roast|
Cup Profile: red apple / raisin / juicy body
After years of stagnant prices and increasing costs, farming at Finca Santa Teresa was becoming unsustainable. That was until in 2019, with the help of Cari Coffee, our partner in the region, Jorge Esteve started producing smaller lots and was able to sell his coffee as specialty.
Situated in the mountains of Sierra Madre de Chiapas, south of the Chiapas State, sits the El Triunfo biosphere reserve. Neatly nestled between the state’s largest hydrological regions, the Pacific coast, and the Grijalva-Usumacinta River basin, El Triunfo is home to step mountainous terrains and a plethora of different groups of plants and animals. As one of the most diverse evergreen cloud forests in Mexico, the reserve is covered with evergreen seasonal forests and montane and lower montane rainforests that contain hundreds of endemic plants. As well as an abundance of flora, the reserve is an important site for bird migration, as well as home to several threatened spices, including spider monkeys, Toucans, armadillo’s margays, jaguars, and pumas.
Located within this beautiful landscape sits Jorge Esteve’s farm, Finca Santa Teresa. With other 150 hectares of estate dedicated to conservation; Finca Santa Teresa can ‘co-exist’ as part of the reserve. For years, Jorge Esteve was able to sell his coffee via the commodity market. However, due to shortages in agricultural workers and increasing production costs, managing Esteve’s 180 hectares of coffee was becoming unmanageable.
This was until 2019 when Jorge began working with Cari coffee: helping to instead produce smaller lots of quality coffee. Since partnering with Cari, Jorge has made several changes to his processing techniques, including defining different plots according to variety and altitude, controlling fermentation time and temperature, removing defects, and securely storing his parchment.
After the careful harvesting of coffee cherries, the coffee from this lot undergoes a sorting system whereby the cherries are submerged in water to remove any floaters. From here, the exterior pulp is removed, and the remaining seed is fermented in water for an additional 36 to 40 hours. This allows for the breakdown of the remaining mucilage on the seed. The next phase includes a rush through water channels to wash the coffee and prepare for drying. This occurs on patios in the open sun for 2 days, and the drying is completed in guardiolas, or mechanical dryers, for another 2 days.
This unique non-chemical decaffeination process uses the clear pure waters from the highest mountain in Mexico, the Pico de Orizaba, known as Citlatepetl is the indigenous language.