SANTA CRUZ 30kg @ $24/kg
Arrived October 15th, 2021.
Forward purchased 3 x 30kg vacuum sealed bags of Finca Santa Cruz lot 89, Natural Red Bourbon + Typica
One (1) box has been booked by Little Buffalo Coffee in Oakland, California
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. The cherry rests 12 hours after harvest in whole cherry open air, prior to being fermented for 48 hours in open air with a yeast inoculation (Sacharomyces Cereviceae). Two days of direct sun drying, followed by 25 days of shaded drying in raised beds, drying to 11.8%.
This coffee is sweet and rounded, dark berries, black grapes and black currant showcasing in the complex acidity, with cacao nibs, dark chocolate and a silky body.
Variety: 90% Red Bourbon + 10% Typica
Price Forward paid per kilogram: $23.85 USD FOB
Process: Natural lot 89
Total kilos available: 2 x 30kg (60kg)
Fermentation: rests 12 hours after harvest in whole cherry open air, prior to being fermented for 48 hours in open air with a yeast inoculation.
Drying time:Two days of direct sun drying, followed by 25 days of shaded drying in raised beds, 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%