DAY 11
COFFEE INFO:
Producer: Abraham Sanchez & Manuel Sanchez, “El Vergel” community
Farm: Edelmira Micromill
Location: El Triunfo Biosphere reserve, Chiapas, Mexico
Altitude: 1700 – 1900 masl
Varietal: Maragogype
Process: Natural
Mel's Brew recipe:
Method: v60
Ratio: 15g in / 240g out
Grind: EK 8
Water temp: 93
50g every 30 s exept the last 40 g pour
MORE INFO:
Edelmira Coffee regroups 35 small-scale coffee farms situated within the “El Triunfo” Biosphere
Reserve, nestled in the southern part of Chiapas' Sierra Madre region.
With a shared objective of enhancing their coffee processing capabilities, maintaining quality
standards, and achieving stable incomes, producers have joined forces with Edelmira's Micromill.
Here, they receive ongoing support and guidance to improve their farming practices, refine their
harvesting techniques, and elevate the processing of their coffee beans.
Among these dedicated coffee producers are siblings Abraham and Manuel Sanchez, who oversee
coffee production in the Tsetsal community of "El Vergel." In this lush environment, they cultivate
some of Chiapas' finest indigenous coffee cultivars, including Bourbon, Caturra, and Maragogype.
Their coffee plantations flourish at an altitude of 1,700 metres above sea level. This year, Edelmira
and the Sanchez brothers embarked on a special project: craŌing an exclusive Maragogype lot that
highlights the exceptional quality of their land.
Process:
Edelmira’s field technicians meticulously monitored the ripeness of the coffee cherries throughout
the harvest season. When the cherries reached their peak (23° Brix), the Sanchez family embarked
on a 3 days harvesting spree.
- Each evening, the cherries were taken to the community's washing station for sorting, cleansing, and sealing in GrainPro bags.
- Overnight, the cherries were transported to Edelmira's Micromill and then stored anaerobically for 16 hours at 20°C.
- Over the course of 20 days, the coffee cherries dried on raised beds under partial shade, with daily checks on temperature and moisture levels.
- Once the optimal moisture level of 11% was reached, dry cherries were stored again in
GrainPro bags for stabilisation and subsequent transfer to the Dry mill.
This careful process ensured the preservation of the coffee's quality from harvest to processing.
Please leave your own results, recipes or feedback below. Would be great to get a little bit of dialogue going with everyone here. We will be monitoring and responding ourselves.
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