Raúl and his siblings represent the sixth generation of farmers in their family. He says: “We have been continuously producing coffee since 1892. However, we have records from earlier times, specifically from the early 19th century, which document our family’s small-scale coffee production.”
“The big advantage and in fact the fundamental thing we have kept in family coffee farming for generations is the large bee population and beekeeping itself. About a dozen species of American melipans feed on the pollen and nectar from the flowers that thrive in our area. This interaction between the local flora and the endemic bee population adds a vital component to our ecological management.”
Achtotipan, Teocelo, Veracruz
Bourbon 5 %, Typica Arabica 5 %, zavádíme Geshu a to 7 % a Marseillaise zůstává na 83 %
Environmentally responsible farming takes place in a microclimatic environment nestled in a valley between mountains. The plants are naturally hydrated by the fog that rises from the Gulf of Mexico. The farm is home to a rich diversity of trees native to the area and excels at maintaining an above average level of vegetation.
All processes are arranged by coffee variety and are not intermixed. Initially, strict attention is paid to the degree of ripeness of the fruit. For the extraction of the pulp, we use organic wet mills that clean the coffee stones from the pulp with very little water consumption. The fermentation process is slow, both in 220 litre tanks and in larger metal tanks. Strict hygiene rules and proper cleaning of tools are observed in every process.
In the drying phase, we make maximum use of solar energy, which we use on African beds and drying terraces. Only when absolutely necessary, we dry the grains in steam-powered dryers. This steam, however, is generated exclusively from fallen tree branches or from the husks resulting from the cleaning of the coffee in the dry mill. We have not used petroleum-based fuels for more than three decades.
The storage system is based primarily on grain silos for human consumption. These silos allow optimum storage for a longer period of time compared to jute sacks. Coffee stored in silos does not exchange moisture or temperature with the environment. Evaporation occurs only at the top layer and very slowly. “We have tested that parchment protects the coffee beans and the silos are therefore ideal for storing larger quantities of coffee for longer periods of time.”
It is a carefully selected blend of our three different varieties: the Marseillaise, Bourbon and Typica. This blend is grown under shade in an ecologically sustainable environment. Our production process involves an extended 32 hour fermentation followed by a thorough washing of the coffee cherries in a wet mill. This is followed by a drying process in which at least 60 % of the beans are exposed to the sun, and 40 % of the beans are dried in mechanical dryers in which we flood with dry husks from the cleaned coffee. Anything that might appear to be waste material is processed and used.