Arrived October 15th, 2021 to Calgary Warehouse in Calgary, AB
Forward purchased 2 x 30kg vacuum sealed bags of Finca Santa Cruz lot 105, Natural Red Bourbon + Typica
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 process begins with a 72 hour whole cherry closed air fermentation). Four days of direct sun drying, followed by 23 days of shaded drying in raised beds to 11%.
The cup profile is very berry, with red berries, black berries, and a dark chocolate + cacao nib quality. The flavours are sweet, with a density and depth.
Variety: Red Bourbon + Typica
Price Forward paid per kilogram: $25.88 USD FOB
Process: Natural lot 105
Total kilos available: 2 x 30kg (150 kg)
Fermentation: The process begins with a 72 hour whole cherry closed air fermentation)
Drying time: Four days of direct sun drying, followed by 23 days of shaded drying in raised beds to 11%.
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%