MEX4

Estanzuela

The Martinez family continues their tradition of stewarding the land in Coatepec in Veracruz and cultivating excellent specialty coffee.

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Quick Facts

Country: Mexico (Veracruz)
Farmer: Juan Martinez
Varietal: Sarchimor
Processing: Fully washed
Altitude: 1100 meters above sea level

Tasting notes:

Milk chocolate, maple syrup & syrup

Brewing method:

Brews great in all brew methods, but especially well in a French Press and for as a single estate espresso.


More About
Estanzuela

Juan Martinez’s ancestor, also named Juan Martinez, arrived in Xalapa, Mexico from Spain in the mid-1800s. Today, the Martinez family continues their tradition of stewarding the land in Coatepec in Veracruz and cultivating excellent specialty coffee.

Cultivation

In 2018, the Martinezes began renovating the farm with the intention of reinvigorating the natural fertility of the soil. They began using organic fertilizers and compost to nourish the soil and planting varieties with Coffee Leaf Rust (CLR) resistance. This lot is composed of Sarchimor, a CLR-resistant variety that’s the result of a cross between Villa Sarchi (a natural Bourbon hybrid) and Timor.

Harvest & Post-Harvest

Coffee is selectively handpicked by laborers and processed on the farm. Cherry is pulped on an ecopulper and then placed in concrete tanks to ferment. Following fermentation, coffee is washed in clean water and dried in mechanical dryers for 70 hours. Parchment is rested on the farm for 60 days before being transported to the cooperative dry mill.

About Sarchimor

Sarchimor is a ‘family’ of varieties that are hybrids of a coffee leaf rust (CLR) resistant hybrid from Timor-Leste and Villa Sarchi (a natural Bourbon mutation, like Caturra and Pacas). Sarchimor is a good mix of the flavor profile from Bourbon (via Villa Sarchi, a close genetic relative to Bourbon) and the resilience of the disease-resistant hybrid from Timor-Leste. There are several well-known Sarchimor varieties, including Marsellesa and Parainema.