Arrived October 15th, 2021 to Calgary Warehouse in Calgary, AB
Forward purchased 2 x 30kg vacuum sealed bags of Finca Santa Cruz lot 113, Semi-washed Geisha
The Argüello Enriquez family are the owners of Finca Santa Cruz, a back to back COE-winning farm, located near the Biofera del Triunfo bio-reserve.
Pepe Jose Argüello Enriquez, the youngest member of the family, took over the farm in 2016 and decided to put his efforts into specialty coffee. He wanted to demonstrate Mexico's capability of providing great coffee to the world. He has successfully achieved the goal of putting his Mexican coffee amongst some of the best quality coffees on the planet.
Located on the side of the Triunfo Biosphere Reserve - a cloud forest type of environment that gives a beautiful backdrop and terroir to Santa Cruz. Throughout the coffee plants, you'll find other species of plants with shade trees included as well. Only selective picking is done under the supervision of Pepe.
In 2019, Finca Santa Cruz was awarded the highest score ever in the history of the Cup of Excellence Mexico, with a 93.04 for a natural Geisha.
In 2021, Finca Santa Cruz was again awarded the the winner of Cup of Excellence Mexico, with a 91.58 for a natural Gesha.
Forward has collectively purchased this coffee, in collaboration with Julio and Daniela of La Nacional Coffee to bring in top lots from Santa Cruz in Mexico, as well as supporting the logistics of other offerings Forward has purchased. The coffees listed here showcase the full 2021 collection of Santa Cruz.
This lot is a semi-washed Geisha, which begins with a 36 hour whole cherry fermentation in an open air environment, followed by 36 hour open air fermentation with just the mucilage and parchment. One day of direct sun drying, followed by 25 days of shaded drying in raised beds, and a 14 day stabilization period at 18% humidity prior to drying to 10.8%.
This lot is fruity, with citrus and tropical qualities like mandarin, pineapple and mango, with floral, jasmine, honey and yellow stone fruits defining the overall profile.
Price Forward paid per kilogram: $50.88USD FOB
Process: Natural lot 113
Total kilos available: 2 x 30kg (60kg)
Fermentation: a 36 hour whole cherry fermentation in an open air environment, followed by 36 hour open air fermentation with just the mucilage and parchment
Drying time: One day of direct sun drying, followed by 25 days of shaded drying in raised beds, and a 14 day stabilization period at 18% humidity prior to drying to 10.8%
Drying temperature: 20 °C average, 32 °C Max. - 14 °C Min.
Density: 750 gm/L
Stabilization: 120 day
Region: La Concordia, Chiapas
Rainfall: 1966 mm/year
Humidity: 40 – 50%