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EL DIABLITO

COFFEE BIO:

Don Braulio Garcia, an eminence in the region, tireless leader for his family and neighbors at the age of 75. His house is connected to a micromill he’s built with love over decades. This is where he processes coffee from his farm and that of other producers he trusts. This year we were able to secure the El Diablo lot from Don Braulio, no easy task as two of his lots made to Cup of Excellence Mexico. Because of our long-standing relationship, Don Braulio saved this lot for us.

This is lot comes from a special place for Don Braulio, his birthplace of La Reforma, San Mateo Yoloxo-chitlan in the state of Oaxaca where 100% of its population is indige-nous and the total number of inhabitants is 685. The climate is semi-warm and humid with rainfall all year round, the range of precipitation is 2000-3000 mm. Average temperatures of 25 °C. Don Braulio speaks the native Mazatec language and producers of the region trust him for his ability to properly process their coffees.

This coffee was grown under diversified shade with strict respect for the environment. The Typica and Bourbon cherries are selected at their optimal point of ripeness, first fermented in cherry for 48 hours under shade at a constant temperature, then pulped and fermented for another 48 hours. Washing and drying is done the way it's been done for decades, giving each batch a unique profile.


Global Ref. #: P065165.3
Producer and/or Farm: Braulio Ramírez Pereda
Location (country, region): La Reforma, Yoloxochitlán, Oaxaca.
Harvest (months): March-May
Availability:
Altitude (meters above sea level): 1559
Varietal: Typical and bourbon

Soil Type: Calcareous
Processing: Washed / triple ferment
Drying: Patio
Grade/Grain Pro: Specialty grade / eco tact
Certifications: N/A
Taste Profile/Cupping Notes: Candied yam, caramel, slick & sweet.


Origin Leaders: Don Braulio

As a producer, he has remained at the forefront of the industry. Adapting to market trends, where he has demonstrated his expertise and versatility of action. The new wave of specialty coffees brought a renewal of ideas and methods which he’s adopted while simultaneously remaining true to himself and his convictions of good practice. This lot of coffee is the result of these changes. Its production meets the current quality standards, without losing the essence of the traditional, well-made artisanal coffee with touches of modernity. We have worked hand in hand with Don Braulio to select the best cherries and providing feedback at every stage of the process through our field laboratory.

Don Braulio is a true artisan, understanding his craft from the agricultural sphere to the intricate effects of processing on the final cup. He’s equally curious about new varietals, farming gesha in a parcel only minutes from his residence. Attaining this lot makes us proud and honored to have been part of the wonderful process of its creation.