Mexico La Angostura
Altitude: 1,500 - 1,800 m.a.s.l.
Varieties: Typica, Bourbon; Caturras, Maracaturra, Costa Rica 95, Marsellesa
Tasting Notes: macadamia, brown sugar, caramelised plum
This is the first ever Mexican coffee Steampunk has roasted. We were impressed with its sweetness and knew the flavour profile would be perfect to serve as the main espresso coffee in our cafe. It’s got hazelnut and macadamia along with brown sugar sweetness and a touch of vanilla. The fruit notes are distinctive but soft—sweet orange, peachy and plummy. The resulting mouthful is delightfully balanced and satisfying. Delicious with or without milk, you’ll reach the end of the mug quicker than you think.
Named after the nearby Angostura Dam, a hydroelectric dam on the Grijalva River, this lot is made up of coffee from a group of small producers in the Frailesca region of Chiapas. Their farms range from four to 10 hectares and they sell their coffee directly to the importer who brought it to us, Caravela Coffee. They’ve been working to build relationships with farmers in Mexico because they believe that such relationships will be better for farmers. “We try to avoid working with cooperatives and instead connect directly with farmers to make sure they receive the best support possible and all the money for their hard work,” says Caravela’s Aïssatou Diallo. “It takes time, especially in countries like Mexico where we have not been working for very long, but once we have built a trusting relationship with the farmers, they can really see the benefits of a more direct partnership.”
The harvest period takes only three months, which runs from December to February. They begin with picking some cherries first, also called "graniteo" in Spanish. Later, they continue with the central/main harvest. Here, the cherries start to ripe without rains. The harvest from the center or peak is the best one, and the final harvest (3rd picking round) is where they make a single picking to let the plant rest during the recovery period.
For Caravela, they are working with the harvest peak, improving pickings, fermentation, and drying. The parchment coffee receives up to 9 hours of sunlight exposure, this is due to the location of the area. Drying is carried out in concrete patios, and we are working to improve the drying with wooden raised beds.