EDILSAR ORDOÑEZ MAZARIEGOS MARAGOGYPE Variety: MaragogypeRegion: Amatenango de la Frontera, Chiapas, MexicoFarm: 20 de noviembre, Edilsar Ordoñez MazariegosAltitude: 1450 - 1600 masl. Processing: Black Honey Harvesting: Every coffee cherry is carefully handpicked at peak ripeness to ensure only the best-quality fruit is selected. This meticulous approach preserves the integrity of the lot and enhances the potential for a complex and flavourful cup. Resting: After harvesting, the cherries are left to rest for two days in their whole form. This resting period allows the fruit to develop deeper flavours and kickstarts the natural fermentation process, contributing to the coffee’s distinctive characteristics. Depulping & Fermentation: In the evening, the cherries are depulped, carefully removing the outer skin while leaving a significant amount of mucilage intact. The beans are then transferred to fermentation tanks, where they are stored overnight without water. This anaerobic stage intensifies the coffee’s sweetness and enhances its overall complexity. Drying: Following fermentation, the coffee undergoes the black honey drying process. The beans, still covered in mucilage, are carefully spread out to dry under controlled conditions. This slow and deliberate drying method helps preserve the coffee’s fruit-forward notes and contributes to a creamy body. Flavors: Tea-like with a creamy body at the same time.wow. - floral aftertaste. Delicate red fruits like red currant. Hints of spices like pepper.
