1b Finca Santa Cruz, 93 - Mexico 2022, Cup of Excellence

Climatology: altitude 1400 to 1700 meters above sea level, latitude: 15° 47'59” N 93° 03'52” W. Annual temperature: average 20 degrees centigrade. Production: 3,333 plants per hectare, aged from 8 to 15 years. Varieties: Typica, Bourbon, Maragogipe, Yellow Caturra, Marsellesa and Gesha. Experimental: SL-28, SL-34, Rume Sudam, Enadia, Concan, Dylalarge, Yellow Tabi, Yellow Pacamara, Maracaturra, Java. The Argüello Enríquez family are the owners of Finca Santa Cruz, next to the Triunfo Biosphere Reserve. 7 years ago we began to produce specialty coffee, based on selective cutting, fermentation and storage protocols. To replicate processes every year we measure time, temperature, brix degrees and phase, in this way we produce coffees of consistent quality. José Argüello is the youngest member of the family, he is married to Berenice Coutiño Ruiz and they have 3 children, Emilio, José Manuel and Federico. José was concerned with producing specialty coffees and demonstrating that high-quality cup coffees are produced in Mexico and that they can compete with the best coffees in the world. In 2018, a protocol was carried out to produce the Gesha variety in Natural Process. In 2019, the producer replicated the protocols and participated in the Cup of Excellence Contest, obtaining 1st place with a score of 93.07 points in the cup, the results were satisfactory. In 2021 they obtained 1st place again with a score of 91.58 points, currently in 2022 they were winners of 1st place again with a score of 93 points, being the first coffee farm to win this competition three times in a row. With this, Finca Santa Cruz is denoting the consistency of the coffee it produces, that quality is not the work of luck, that it continues and will continue to produce one of the best coffees in Mexico. The coffee farm is shaded by trees such as Chalum (Ingra vera), they make selective cuts, only of ripe cherries and process naturally, controlling parameters. Drying is done on raised beds and the coffee from this batch was stabilized at 15% moisture for one week and finally dried at 11% moisture. The coffee is stored in hermetic bags in a suitable storage place. Quality control staff constantly perform quality assessments. Our harvest season starts in January, with peak in February and March. We produce washed, honey and natural processes.

[email protected] whatsapp +529612018014 CRUZ JOSEARGÜELLO ENRIQUEZ