This coffee is prepared using a seemingly simple method (drying whole cherries in the sun), but which actually requires constant monitoring. This complexity of implementation leads to an extraordinary result when nothing is left to chance.
Omar is the coffee-grower of the estate and takes special care of the coffee trees throughout the year, with the help of his two sons.
This coffee is the result of the efforts of the entire community gathered around the project of bringing back to life an area that could change the world of Mexican coffee.
Here, roasting at origin was decisive, and this in two ways. First, it was because they wished to roast at origin a Mexican coffee that the team realized they needed to have control over the beans they would roast, and thus found an estate. Then, roasting at origin led to the implementation of processes to improve the techniques, of which continuous tasting became a must.
After planting locally adapted varieties of coffee trees, they focused their efforts on mastering cherry and bean processing techniques in order to explore the richness of the aromas that coffee can offer. From the hand-harvested and rigorously processed beans from the same 60-hectare plot, 5 different coffees were born, which offer a wide range of tastes, aromas and personalities.
The natural method is just as much if not more complicated to master than the honey method. Drying on African beds lasts about 35 days, every detail is important and needs to be closely monitored.