Mexiko Finca Santoli
Our first Mexico and just as interestingly juicy. This natural lot was entered by the Hernández family in the national Cup of Excellence round, where it earned a beautiful 87 points. In the cup, the Anacafe 14 variety and the precise processing leave their mark with a clean, distinctly fruity and fun character. The coffee is reminiscent of cherries, apples and has a nice, slightly spicy acidity reminiscent of kiwi.
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A juicy orange label for a fruity ride and coffees with fresh acidity, with citrus and berry flavors. They shine best with alternative methods like V60 or Aeropress, but connoisseurs will also enjoy them in espresso.
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The Santoli farm is located in the mountains near Teocelo, in the state of Veracruz. The Lara Hernández family has been growing coffee here for the third generation, in the shade of banana, guava and citrus trees. Today, the farm is run by brothers, who continue the work of their father and grandfather. During the harvest, up to 200 pickers take care of the cherries, who return to the plantation repeatedly to select only the ripest cherries. Part of the farm remains covered in forest, where the coffee trees are pollinated by Melipona bees. The name Santoli refers to the community of Santa Rosa, where the farm was founded. The family regularly enters their coffees into the Cup of Excellence competition and regularly scores points. This lot received 87 points in the national round.
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This coffee is processed using the natural method, a dry process in which whole, carefully hand-picked cherries are left to dry until the right moisture content is reached. During drying, the berries are turned regularly to dry evenly, prevent unwanted fermentation and promote the transfer of sweetness from the pulp to the bean. This allows the coffee to retain its distinctive fruitiness and complex, sweet notes that are typical of naturals.
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The Anacafe 14 variety originated in Guatemala as a natural cross between the Catimor and Pacamara varieties. It was bred to combine resistance to diseases such as coffee rust with the potential for a quality cup. Thanks to its genetic origin, Anacafe 14 has a compact growth, responds well to different altitudes and is suitable for various processing methods. The taste often features sweet fruity notes, clean acidity and a pleasant balance of flavors, which, when processed correctly, can surprise with its complexity. The variety is especially widespread in Central America, where it is gaining attention not only for its resistance but also for its sensory potential.
