9 ABAXOLOL Mexico 2023

Coatepec is a city that since 2006 received the designation of "Pueblo Magico" in Mexico, part of a government program to recognize the architecture, gastronomy, culture and history of a particular place, and it is here where Coatepec has besides a cozy and peaceful atmosphere among its mansions and green areas, a history linked to coffee, being known at times as the "Capital of Coffee" in Mexico. In the present it is no longer a town, but the magic continues and it is at Gilberto José Luis Barrena Nájera's Finca "Abaxolol" where we can take a trip back in time to the golden age of coffee in Coatepec.
José Luis is one of the many producers that have inherited land in this coffee growing area, as many have family and acquaintances that work with coffee, however, he is one of the few that have decided to boldly continue this activity as most have opted to sell their land and leave the history of this place in the hands of any other type of project. The "Abaxolol" farm located at 1,260 m.a.s.l. through its conventional cultivation takes us back to the time in Coatepec that not only produced coffee, but also oranges, pineapples and other fruits.
He keeps the natural "invaders" at bay by means of natural resources obtained from the farm itself, such as fallen leaves from trees like Chalahuite and Gravileas, which in turn provide shade for his Bourbon and Oro Azteca plants. Coatepec at the beginning of the XX century was widely known in Mexico and the world for its quality coffee in cup, today, farms like Don Jose Luis, remind us that the magic in this city is to preserve our history intact taking care of the field and giving back to the coffee what a century ago gave us and what we were leaving aside. Our harvest peak is february.
Process: Washed.

The team Tueste cafe works with the producer in the process. A flotation is performed with the cherry received to separate those fruits of low density or incomplete maturation, to later initiate an anaerobic fermentation treatment in cherry for 96 hours, to later be pulped in a UDC-7,500 Bourbon module Penagos brand, to ensure the best possible quality of pulping, All the pulped coffee is placed in metallic hoppers with hermetic lids with the intention of carrying out a fermentation treatment in an anaerobic environment for 24 hours. After this time, the coffee was washed using a Penagos ecological washer, model ECO-Washer, in which we ensure an efficient washing and a low water consumption, in a continuous way, All the washed coffee is passed through a Centriflux centrifugal machine, which helps us to remove excess water so that the drying process is more efficient, then all the coffee is placed in a rotary dryer type Guardiolas, where the coffee remained for 137 hours, just over 5 days approximately, with room temperature, After removing the coffee from the dryer, it rested for 6 more hours in a wooden container so that the heat and humidity could be homogenized correctly before being packaged in GrainPro bags and jute sacking.