MEXICO FINCA EL FLAMINGO ORGANIC ESPRESSO

This organically grown coffee comes from a community of farmers from Jaltenango, Chiapas. In 2011 these farmers joined together to financially survive the coffee rust disaster. Ever since then, they have been investing together in the renewal of their farms and benefiting from each other experiences. The coffee grows between 1200 and 1500m above sea level so its is an SHG/Strictly High Grown coffee.The Community sells its coffee under the brand "Finca el Flamingo". This name is based on the great love for the fishing village Celestún, Yucatán. The place is an insider tip as a retreat. The large nature reserve provides a home to flamingos and other waterfowl.

Harvesting is done by hand between the month of January and April. The first shipments can leave the port of Veracruz in March.

Organic Certified blend mix of various community farmers.

Caturra:
Caturra coffee tends to have a bright acidity, medium body, and a clean, mild flavor profile. It's often used in Central and South American coffee production and is considered a high-quality Arabica coffee.

Bourbon:
Bourbon coffees are known for their well-balanced flavour profile, with moderate acidity and a full body. The specific flavour notes can vary, but they often include a combination of sweetness, brightness, and sometimes fruity or floral undertones.

Geisha:
Geisha coffee is renowned for its distinctive flavor profile, often characterized by bright acidity, floral notes, and a tea-like or jasmine-like aroma. It is considered one of the most sought-after and expensive coffee varieties.

Sarchimore:
Without specific information on Sarchimore, it's challenging to describe its characteristics. Coffee varieties can exhibit a range of flavors, acidity levels, and profiles, influenced by factors such as growing conditions, altitude, and processing methods.

This beautiful Mexican coffee was processed natural (dry). Based on your harvesting plan, you let the cherries dry on the tree and start the harvesting, when you reach an optimum maturation percentage of unripe, ripe, and dry. The entire coffee cherry is first cleaned and then placed in the sun to dry in thin layers on the patios.

We believe coffee is as unique as you are. We treat each coffee that we have selected carefully as unique. We allow the coffee bean to guide us in roasting so that ultimately the bean will give us the best it has to offer – optimal aroma, flavour and sweetness. Our process is, roasting, cupping, repeat… until we are happy so that you as our client will be able to experience an excellent cup of coffee that will bring you great pleasure and satisfaction.