Country: Mexico
Area: Xicotepec
Processing: Anaerobic Natural
Varietal: Sarchimor
Altitude: 700 MASL
fruit mince
papaya
lychee
Blanca Ortega renovated Finca La Galera in 2017 with the Sarchimor variety, and first tested anaerobic processing in 2021. The results were fantastic, and this lot is no different! The ripe cherry is picked when purple, and put into sealed drums for 10 days. Afterwards, the coffee is sundried – with cherries still intact – on raised beds for approximately 30 days or until they reach a moisture content of 11%.
The results in the cup are quite savoury to start with – molasses & biscuit; but backed up with a layers of tropical fruit & sugary sweetness. Delicious both black and milk!
