Fermentation resource (experiment, anaerobic)
Descriptors in taste: macadamia nut, ripe apricot, spices
Aroma: yellow stone and tropical fruits, homemade caramel
Body: dense, juicy
Packing options: 250 grams, 1 kilogram and ground in drip bags. We can grind coffee for any brewing method, just check the box next to the "Grinding" item and select the grinding size for your cooking method.
Coffee appeared on the territory of Mexico only at the end of the 18th century — the first seedlings came from the Antilles together with the conquerors, for a long time the entire coffee harvest was intended exclusively for the local population. And only by the middle of the 19th century, after decades of uprisings and independence, Mexico began to develop its own economy, including agriculture. Since then, coffee has been exported to the USA and Europe.
Today, the country is among the world's largest producers — ecology, industry activity, as well as a rich coffee heritage have led to the emergence of unique fruit profiles and a developed specialty segment.
In total, Mexico is divided into 8 regions, in 5 of which coffee is grown — 2.77% or 761,161 hectares of cultivated land is cultivated for coffee trees. The largest part of coffee is grown in the south-east of the country. Chiapas, Oaxaca, Veracruz, Guerrero and Puebla are considered the main regions — this is 94% of the national coffee production. Our lot represents the state of Puebla from the East. In the eastern part of Mexico, 33.85% of all coffee is grown. It ranks 2nd among the largest coffee producing regions, with 257,653 hectares of coffee territories. The East consists of four states: Puebla, Veracruz, Tlaxcala and Hidalgo.
More than 500 thousand farmers are engaged in coffee in Mexico. About 70% are considered small, with plots of less than 10 hectares. Only 0.06% of farms have an area of more than 50 hectares. 97% of the production is devoted to Arabica — mainly garnica, tipica and bourbon are grown.
For Mexico, Resource has chosen a completely unconventional processing method: mostly grains are processed here in a washed way, plus there is a small percentage of farmers who do natural processing. The company made the recipe for this treatment with an eye to the experience gained in Ethiopia and Tanzania.
Lot Mexico Teresa is considered special — it resembles a fusion of Brazilian and Colombian coffee with unique features of the Mexican terroir. And the unconventional processing for Mexico makes it very rare: among the many washed and natural methods, Mexico Teresa coffee received anaerobic treatment from experimenters from Resource Coffee Hunters.
Due to the peculiarities of the terroir and the abundance of sunny days, the surface of the berries received a fairly small amount of bacteria and yeast. Therefore, the fermentation process was slower than usual, the coffee lay in an airless environment for 10 days from the moment it entered the fermentation tanks. But berries contain a lot of sugar — this gives enough food to bacteria to develop and give coffee new flavors.