Chipp Coffee - Mexico
Brought to you by Dog and Hat!
Origin
Jorge Gallardo's Finca Muxbal farm near Union Juarez in the Chiapas region of Mexico
Variety
Caturra, Mundo Novo & Catuai
Processing
Honey
Altitude
1500 masl
Roast Profile
Omni-roast
Tasting Notes
Notes of Stewed Berries, Cinnamon and Sweet Pastry (a.k.a Mince Pies)
Coffee Facts
SCA Score - 86.5
Finca Muxbal Is located in southern Chiapas, right on the border with Guatemala. The farm is located close to both the Tacana and Tajumulco volcanoes which provide plenty of mineral content for the soil. The name Muxbal means ‘place surrounded by clouds’ in the local Mame language and the farm sits on a raised plateau that affords the benefit of a relatively flat area to grow coffee. The plantation covers a huge 236 hectares in total though 40% of this land is given over to natural reserve land that is home to a huge array of wildlife including wild turkeys, hummingbirds, Quetzals, Tepezcuintles (feral pigs), wildcats, Pizotes (skunk like creatures), armadillos, coral snakes, and parrots.
The Muxbal and Zarco rivers also flow through the property and bring fresh water to the farm. This leaves around 140 hectares of land under coffee, a very large farm by Mexican standards. Processing for washed, honey and natural coffees is all done centrally, and Jorge has invested significant funds in recent years in build a large number of drying beds and a huge covered drying area to process larger amounts of specialty grade coffees. We are working with Jorge Gallardo, owner of Muxbal, his mother Maeggi, to pilot a smallholder program with some of the permanent employees at Muxbal.
Most of these employees are also smallholder farmers in their own right (most of them technically grow their coffee in Guatemala). Raw Material who we’ve sourced this coffee from currently building a program to buy their parchment through Finca Muxbal and finish the drying using Jorge’s beds and covered dryer to increase the value and thus profitability for these smallholder producers. So, plenty of more micro-lots and great coffee to come in the future.
This Honey Processed lot of cherries is selected from the ripest pickings before removing any floaters then resting in water for 24 hours. The coffee is then pulped without using any water and dried on meshed matted patios for 48 hours. Finally, the coffee is moved to raised beds in the covered dryer for around 15 days.
