Located near Coatepec - known for being the very first coffee trading place of the New Spain colonial period (when Mexico was still part of the Spanish crown) - Cosautlan is a small community of coffee growers.
This coffee is a regional blend of smallholders’ production embodying Cosautlan profile: fruity and chocolaty in the meantime due to the altitude and changing climate during the day. People there say that they have all the seasons in one day.
Citrus, Tropical fruit, Cocoa
The washed process is the most consistent method when it comes to quality. Washing takes place at a dedicated wet mill. At the bigger farms in the Coatepec region, there is typically a washing station on-site, while in this case, farmers brought their cherries to AMSA (Atlantic Specialty sister company) local washing station.
First, the freshly picked coffee cherries are put in water. This is a way to sort out cherries that are unripe or have some other defect. The bad cherries will often rise to the surface, the ‘floaters’.
The cherries then go through a de-pulper that will remove the outer skin and pulp.
In order to get rid of the mucilage, the seed will have to ferment in water tanks for 8-50 hours. The time the seeds are allowed to soak depends on the equipment, climate, and the preference of the producer.
After that beans will be floated and rinsed once again and then dried on concrete patios or raised bed until they have reached a moisture content of 10-12 %.
Cosautlán de Carvajal - Veracruz
Speaking about specialty coffee, Mexico is still trying to find its model. Historically, producers were supported to produce volume instead of quality. Due to rust plage and low market, specialty processes bring the attention to the local farmers and more important, the new generations of producers (Mexico is suffering from rural depopulation explained by the difference of quality of life between the towns and rural communities).
In 2019 the Cup of Excellence was held in the regional capital Jalapa, this was noteworthy as it heralded a return to the roots of Mexican Coffee.