Orizaba Criollo Fermented, Mexico | FILTER

Representing roughly 2% of global coffee production, Mexico is well - known for its coffee grown in the Chiapas and Oaxacan regions situated in the southern reaches of the country. Coffee first arrived in M exico with the Spanish colonists in the 18 th century. After independence from Spain, the country, although in turmoil, began to slowly cultivate coffee plantations in the southern states. Border disputes with Guatemala ensued as Europeans bought up large swathes of land, pushing indigenous populations into the mountains. The Mexican Revolution led to Agrarian Reforms redistributing land to local populations. Small - scale c offee production exploded with the creation of t he National Coffee Institute of Mexico (INMECAFE) in 1973 yet was dismantled in 1989 following the International Coffee Crisis. With the lack of support from a governing coffee body, producers were then forced to sell coffee at low prices to local coyotes. Thanks to the creation of cooperatives and other producer organizations , producers received more support and were provide d with better access to international markets. Today, coffee production has s tabilized and remained strong. This lot is one example of how Mexican coffee has prospered. In the coastal region of Mexico known as Veracruz, sits the well - known coffee - producing area, Ixhuatlán del Café. With its climbing elevations, historic artifacts, and rich volcanic and clay soils – Ixhuatlán is home to a collection of coffee producers and the Santuario Project, where this lot comes from. Initiated in 2017, the Santuario Project is truly a place of magnificence and superior coffee quality. The Ixhuatlán processing centre was opened in 2019. With a dedicated team, carefully orchestrated processes, and advanced greenhouses, labs, and state - of - the - art wet and dry mills – the project has thrived in Mexico, producing top lots like this one coming from the town of Orizaba. Cherries are collected from various farms throughout this area and delivered to the Santuario processing facilities. The Criollo varietal is a descendant of the Typical varietal , directly r elated to Ethiopian varietals . It was introduced to the Americas in the 18 th century and became a prominent varietal for coffee cultivation throughout Latin America. Criollo has an excellent flavo ur profile but has been replaced by other varietals in Mexico since it is lo w yielding and more susceptible to Coffee Leaf Rust. Therefore, farmers began growing har dier varietals that had lower cup quality. Farmers focused on growing higher quality coffee for the specialty market have decided to maintain the deli cate Criollo crop in higher altitudes , pre serving the cultural history of coffee in Mexico.