SANTA CRUZ 
Arrived October 15th, 2021.
Forward purchased 7 x 30kg vacuum sealed bags of Finca Santa Cruz lot 154, Natural Red Bourbon + Typica
Seven (7) bags have been booked by Rosso Coffee Roasters in Calgary, Alberta
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 natural co-fermentation of 90% Red Bourbon + 10% Typica, which is harvest during a full moon (biodynamic). The cherry rests 72 hours after harvest in whole cherry open air, prior to being fermented for 48 hours in open air with a yeast inoculation (Sacharomyces Cereviceae). Three days of direct sun drying, followed by 25 days of shaded drying in raised beds, and a 25 day stabilization period at 18% humidity prior to drying to 11.8%.
This coffee offers stonefruit and berry tones in the flavour profile, with some complimentary citrus acidity, cacao nibs and a velvety round body.
Variety: 90% Red Bourbon + 10% Typica
Price Forward paid per kilogram: $23.85 USD FOB
Process: Natural lot 154
Total kilos available: 7 x 30kg (210kg)
Fermentation: ccherry rests 72 hours after harvest in whole cherry open air, prior to being fermented for 48 hours in open air with a yeast inoculation (Sacharomyces Cereviceae).
Drying time: Three days of direct sun drying, followed by 25 days of shaded drying in raised beds, and a 25 day stabilization period at 18% humidity prior to drying to 11.8%.
Drying temperature: 20 °C average, 32 °C Max. - 14 °C Min.
Density: 736 gm/L
Stabilization: 120 day
Region: La Concordia, Chiapas
Rainfall: 1966 mm/year
Humidity: 40 – 50%