Mexico Terruno El Cuarenteño

£8.00£18.00

  • Beans
  • Ground
  • 227g (3 for £21)
  • 1KG
Clear

Flavour Notes

Caramel, Banana, Chocolate

Recommended Brewing Methods

V60: 1/16 – 3 minutes
Espresso: 18g/40g – 29 seconds

Country

Mexico

Process

Washed

Region

El Cuarenteño

Elevation

1150m

Mexico Terruno El Cuarenteño

Mexico Terruno El Cuarenteño is a pleasant, fruity coffee with a bold chocolate taste and smooth body. With a SCA cupping score of 84, it is one of the higher-grade coffees to be exported from the region.

El Cuarenteño is a rural community located in the foothills of Sierra de San Juan, just west of Tepic.

In a region rich in sugar cane, tobacco and citrus fruits, it was once a large privately-owned farm established by a wealthy land-owner in 1910. After many petitions from his workers for a share in the land the Mexican government passed an agricultural bill turning the farm into an Ejido – a communal area of land where members maintain communal holdings. This cooperative system builds integrity into the coffee production as well as benefitting the members who work there. This system also has its roots in the ‘calpulli’ system originating from the Aztecs.

The plantation consists of 840 hectares and is grown at altitudes ranging from 900-1400m.

How is coffee grown in El Cuarenteño, Mexico?

El Cuarenteño has about 840 hectares of land for growing Caturra, Typica and Mondo Novo varieties.

The coffee is grown in a steady climate with only 0.5 degree difference in temperature throughout the growing season. At 1000m above sea level the rich volcanic soils harbour perfect conditions for a consistent yearly crop.

After harvesting which is typically between September – March, the coffee cherries are taken to be processed.

The ‘Rustico’ wet mill located in the town of El Cuarenteño, using basre bones machinery due to the lack of space the members utilize the very rooftops of their houses as coffee drying patios. Most of the washed coffee exported from El Cuarenteño comes from the Rustico mill, the attention to detail undertaken at the mill is a reason why the coffee is among the top lots on the cupping table.

One of the largest coffee producers in the world.
Production was moved to Mexico as it cost significantly less than the other coffee growing countries. In the late 1970s, production spread at a rapid rate over 12 states. Soon coffee took over 497,456 hectares and was one of the country’s main sources of income. The government organisation ‘INMECAFE’ (the Mexican Coffee Institute) who were responsible for this sudden flux, helped support small independent farmers, pumped money into the system and increased production. Unfortunately, INMECAFE collapsed and Mexican coffee suffered, with a vast decline in quality and farm practices being noticeable. However, in some regions it gave way for plantations to create collectives who provided technical assistance and education to each other and improved the farming and labour conditions across many plantations. The majority of Mexican arabica is fully traceable and can be tracked back to a single farm, plantation or cooperative like Terruno El Cuarenteño.

 

 

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