10 - Huehuetepan - Mexico 2024 (Experimental)

Our Coffee farm located in the central mountainous region of the state of Veracruz specifically in the municipality of Cosautlán de Carvajal with a height of 1350 M.S.N.M. and with optimal climate conditions for the cultivation of coffee such as abundant rains and a temperate climate of approximately 21/24 ° c. On November 30, 1951, the farm was bought by Mr. Nicéforo Valdivia Quiroz (deceased) who later inherited it from María Del Rosario Irais Valdivia Ortiz on January 24, 1978, and who has been the owner of this farm since then. Since then, the farm has been cultivated taking care of the quality of the land and the varieties of replanting plants to always have a good quality of coffee.
The farm has 19 hectares of surface and all the coffees obtained are benefited with a water saving system and with separation of floats in cherry and green coffees to obtain specialty parchments. The washed coffees are processed in the wet mill and the Naturals pass a specific area for processing and drying. Since 2010, the idea of ​​producing high-quality coffees began in order to take advantage of the entire process that Mr. Nicéforo Valdivia had been carrying out since he was still alive, and that in 2012 gave its first fruits when he entered the competition for the first time. Once in the 2012 Mexico Cup of Excellence Contest where he won 6th place.
In 2020 we started a new stage in specialty coffees, with the help of a friend and client from Taiwan who taught us how to process natural coffee and all the details of a good drying as well as courses and own experience. We managed to make long fermentations of up to 200 hours in Natural coffees with 21 days of drying in the sun in African beds and the traditional method of washed coffees with anaerobic fermentations; all this in order to give a better flavor profile to our coffees and improve them. Today we have 3 basic line processes with different profiles and flavors in the Huehuetepan farm coffee as well as 2 experimental lines in prolonged fermentations in Honeys and Naturals.
The farm produces between 400-500 quintals per year, of which only the national coffee tables and red bourbon are taken to produce specialty coffee. Our harvest peak is January and February.
Once the coffee is dry, it is packed in hermetic bags and jute bags for better conservation. It is stored in a warehouse free of direct air and never putting it on the floor to protect the humidity and maintain the desired quality. Based on good processes we have managed to maintain the production of specialty coffee, achieving good scores over the years and several recognitions in the contests where samples have been presented:
- COE Winner in the 2012 Excellence Cup with a score of 87.50
- COE Winner in Excellence Cup 2014 with a score of 86.21
- Finalist in Aromas de la Sierra 2016 with a score of 86.30
- COE Winner in Excellence Cup 2017 with a score of 86.78
- COE Winner in Excellence Cup 2018 with a score of 87.00
- COE Winnerin Excellence Cup 2019 with a score of 87.21 - COE Winnerin Excellence Cup 2021 with a score of 87.17