SANTA CRUZ 
Arrived October 15th, 2021.
Forward purchased 5 x 30kg vacuum sealed bags of Finca Santa Cruz lot 162, Natural Red Bourbon + Typica
Five (5) boxes 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 process begins with a 72 hour whole cherry closed air fermentation with a yeast inoculation (Sacharomyces Cereviceae). Three days of direct sun drying, followed by 25 days of shaded drying in raised beds, and a 10 day stabilization period at 20% humidity prior to drying to 10.4%.
The cup profile is bright and winey, with blueberry, plum and a pinot noir red wine quality, backed up by dark chocolate and cacao nibs. This is a juicy, aromatic coffee.
Variety: Red Bourbon + Typica
Price Forward paid per kilogram: $25.88 USD FOB
Process: Natural lot 162
Total kilos available: 5 x 30kg (150 kg)
Fermentation: 72 hour whole cherry closed air fermentation 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 10 day stabilization period at 20% humidity prior to drying to 10.4%.
Drying temperature: 20 °C average, 32 °C Max. - 14 °C Min.
Density: 745 gm/L
Stabilization: 120 day
Region: La Concordia, Chiapas
Rainfall: 1966 mm/year
Humidity: 40 – 50%