Sourcing Details:
Coffee has been cultivated in Mexico for hundreds of years, but now a new generation of coffee farmers dedicated to producing high-quality coffee are taking the stage. The epicenter in the rise of Mexico’s specialty coffee is in Chiapas, where much of Mexico’s coffee has traditionally been grown. However, there has been a movement that has moved the tradition to a new level. This lot, which emerges from Diego Girón Gómez, is the benchmark for this age of change in Chiapas. Diego is the second generation in his family to take over the day to day operations with a goal of maintaining tradition with a touch of innovation.
Processing Details
At the 10 hectares farm called El Rincon, managing the farm with organic inputs like Bokashi continues to be a centerpiece for Diego’s identity. These organic practices also provide a protective buffer for more than 800 plant species and 390 bird species that make their home in the El Triunfo biosphere reserve. During the harvest, cherries are carefully selected based on ripeness, floated to remove less dense and damaged coffee. The cherries are rested overnight before depulping and then fermented in tanks for 24 hours, then washed and dried on patios.
Exporting Details:
After drying, Diego delivers his parchment to the cooperative where he is a member called Triunfo Verded. In addition to warehousing coffee, Triunfo Verde also provides crucial logistical support for things like milling coffee for export to the international market to provide better income for Diego to reinvest in his farm and strengthen his family’s livelihood.
