This is a very high ranking Cup of Excellence awarded coffee. As with all CoE coffees, they are processed with the greatest care and attention to detail the farmer and […]

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This is a very high ranking Cup of Excellence awarded coffee. As with all CoE coffees, they are processed with the greatest care and attention to detail the farmer and his team can muster. Lot number in name of the coffee designates position placed in the competition. With all CoE coffees, one must remember that prices can vary quite a bit when comparing different countries against each other.

A quick look at the specs-
Producer Organisation: COORPROVER
Varietal: Typica
Processing:  Fully washed & dried on patios
Altitude: 1 500 + meters above sea level
Owner: Small holder farmers Town: Various
Region:  Huatusco, Veracruz
Average farm size: <3 hectares
Prizes: #3 Cup of Excellence, 2017 | #1 Cup of Excellence, 2015

This COE winning lot was produced by smallholder farmer members of Coordinadora de Productores de la Zona Centro del Estado de Veracruz (COORPROVER), based in Huatusco, Veracruz, Mexico.

Farmers belonging to the group farm coffee high in the mountainous areas of Veracruz, where the cool climatic conditions and soil composition are perfect for the production of excellent, specialty – grade coffee. Farmer members are taught best practices, including fertilization methods and plague controls using only organic inputs.

Typica drying on patio

Typica drying on patio

About the Typica variety

Typica is pretty much the grand daddy of most varieties in Central and South America. Bourbon would take second place. Typica has a very good complexity potential and is generally quite approachable, fairly sweet( but not as much as Bourbon), mild but interesting acidity ,and flavour notes vary quite a bit based on where it is grown.  My impression here of Typica is based on all the wet processed Typica variety coffees I’ve tasted from around the world in the last ten years.

Besides Typica, Mexico also produces – Bourbon, Caturra, Mundo Novo, Maragogype, Catimor, Catuai, Garnica, Marsellesa and some others. New varieties are likely to be released over the next few years as farmers battle with the ramifications of climate change.

Too my knowledge, out of these, Typica and Bourbon currently produce the highest cup quality and complexity.

Conclusion

In the cup, expect a candy like sweetness, white peach and orange, with a slightly tangy berry like acidity. Very satisfying as an Aeropress, but also great brewed as Pourover or Siphon.

Excellent clarity in the cup with a high “feel good factor”.

Until next time.

I’m the Head Roaster at Origin. I joined the company in 2008. My primary focus is on developing roast profiles for the diverse array of great coffees that we purchase throughout the year. I am interested in understanding what makes coffee special, such as processing, varietals and anything else pertaining to geographical distinction.

In my spare time, I focus on something a little different. I am an aspiring mycologist and nutrition enthusiast focusing on gourmet and medicinal mushrooms and the human microbiome. I also dabble in fermentation from time to time.