MEXICO - YUU-CHULA / Criollo / Washed

Rebeca Chávez Martínez and Felipe Vega Altamirano are a married couple. They met in the United States, where both were searching for a better future. However, missing their families and homeland, they eventually decided to return to Mexico.
With the money they had saved in the U.S., they purchased plots of land
with coffee plants. Although Rebeca comes from a coffee-growing family
— her mother still harvests her own coffee to this day — she had very little knowledge about the process. But she says that was actually a good thing, because she didn’t have any bad habits and was able to learn how to harvest coffee selectively and manage controlled processes from the beginning. 

Her husband Felipe is very supportive. He is passionate about fermentation, the mountains, and working with coffee. It’s truly his vocation.

The harvest begins with the careful collection of ripe cherries.  Once collected, the cherries undergo washing and floating to remove any  foreign matter and discard low-density, floating cherries.  

Processing:

The cherries are submerged in water for approximately 39 hours, during which  key parameters such as pH and temperature are closely monitored. After this initial stage, the cherries are pulped, and fermentation  continues for another 39 hours. Finally, the coffee is dried inside solar dryer  for approximately 20 days, ensuring consistency and high-quality results.