Mexico - Casimiro Garcia López
Origin : Mexico
Region : Pluma Costa, Sierra Sur, Oaxaca
Farm : Garcia López Family
Cultivar : Pluma
Altitude : 1600 - 1800 m
Process : Washed - Dry fermentation 18 to 24h
Taste notes : Crème brûlée, Semi-dark chocolate, Grilled almonds
A second generation coffee farmer, Casimiro and his wife Reyna Petronila Luna farm 20 hectares just outside San Agustin Loxicha, a community growing both coffee known for its malic apple and pear notes and avocados to further support the community’s finances. Their older children support in both farm work and marketing, contributing agronomic knowledge learned in local courses. They’ve helped make some changes to the family’s processing, specifically cherry pulping and fermentation hours, in order to increase both quality and sustainability.
Using processing to get the truest expression of the coffee’s character, they float and depulp cherries on the day of harvest, ferment them without water for 18-24 hours, then wash them, followed by drying on patios for 8-10 days. Their lots are composed mostly of the local Pluma Hidalgo variety, a mutation of Typica. They run an on-site nursery for their seedstock and replanted last June, meaning both yields and quality should continue to increase in the coming years.
This coffee will appeal to lovers of cappuccino and latte, it goes perfectly with milk.
Dry coffee : 19 grams
Wet weight : 44 grammes
Time : 28 secondes
Water temperature : 200° F (93° C)