Flavor Profile Lemon, peach, nougat, chocolate mousse
Out of stock
Finca Hidalgo | Ibbeth Cifuentes
Caturra, Catuai, and Sarchimor
Soconusco, Chiapas, Mexico
Fully washed and dried in the sun
October – March
Pay it Forward. That is what our friend Alfred Klein has been up to this year in Chiapas, Mexico. Now that he has found a formula to manage his own estate and respond to the many challenges in the region, he has turned to his neighbors to lend a hand. In particular, he is helping Ibbeth Cifuentes find a home for her coffee, which is cultivated on her 142-acre estate called Finca Hidalgo. For the past few years, Ibbeth has been resigned to selling her coffee a conventional commodity. Now she is processing her coffee with the same level of detail that Alfred gives to his coffee. Coffee cherries are carefully sorted, depulped, fermented for 36 hours in cold spring water and mechanically washed to save on water. Drying takes place in two steps, first on patios and then in a mechanical dryer to finish. Ibbeth has her own dry mill to prepare coffee for export.