Tenejapa is considered as one of the jewels of Mexican coffees. The high altitude, humid and sunny climate make the region very likely to give nice cherries. In Tenejapa, AMSA (Atlantic Specialty sister company) is investing money and efforts to help the local producers to cultivate and produce better, in order to reach international specialty standards.
This lot is made of several smallholders’ productions located in Tenejapa in Chiapas.
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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 Coatepec, 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 %.
Tenejapa is a well-known region of Chiapas famous for its unwashed process tradition however, this lot is a fully washed coffee. Due to the humidity of the climate and the risk of alteration of the coffee quality, coffee is dried in a rotary drying machine known as “guardiola” and not outside in a patio.
In Tenejapa, AMSA (Atlantic Specialty sister company) is investing money and efforts to help the local producers to cultivate and produce better, in order to reach international specialty standards.
North Chiapas has observed good rains this year which allowed coffee plants to produce many cherries per tree.