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ROAST: Medium-Light ALTITUDE:1210-1500 Meters
Flavor Notes: Cacao Nibs, Raspberry Jam, Sangria.
On our latest Farm Visit, we randomly came across this coffee while visiting coffee farms in Chiapas, Mexico. Dragon Anerobic Natural is grown in Villacorzo, Chiapas. An interesting microclimate occurs here, where the edges of the Sierra Madre de Chiapas Mountain range and the Central Depression meet. The land lies in the rain shadow of the mountains, creating a seasonally dry climate with lower levels of humidity than the surrounding highland and lowland areas. Most of the rainfall occurs in the summer, dramatically changing the appearance of these low-canopied tropical deciduous dry forests. The Bourbon and Caturra trees that produce Mexico Dragon Anerobic Natural grow here.Mr. Victor Ruiz, second generation coffee producer, has been developing and refining Mexico Dragon Anerobic Natural for the past three years. Initially experimenting with only one quintal, he has grown the project to three hectares, totaling only50 bags.
Mexico Dragon Anerobic Natural is handpicked when the cherry is almost purple. The cherry is sorted carefully by hand and subsequently processed using natural anerobic fermentation. (Anerobic fermentation is simply fermentation that occurs in an oxygen-free environment. The cherry is sealed in barrels void of oxygen for ten days. This creates a pressurized environment for the naturally occurring yeasts to metabolize the fruit, which imparts unique winey and fruity flavors, as well as a full and silky body to the coffee seeds within the fruit.) When the fermentation is complete, the coffee is then dried on patios or raised beds until it reaches a uniform 12% humidity.