24 Corahe - Mexico 2021

Finca CORAHE (acronym for CORdova Arroyo HErmanos), is a coffee with a lot of history. We are in the central region of the State of Veracruz, we produce a coffee made with talent, passion and a lot of family heritage. Grains of this paradise nestled in t he mountainous area of the state tell the story of the Córdova Arroyo: that of our Italian great-great-grandparents who settled on land Veracruz to cultivate coffee plantations in the nineteenth century and whose knowledge was transmitted from parents to children, until we get to be the fourth generation in this crop. The plantations start from 900 meters and reach 1,400 meters above sea level. In our beginnings, we carried out the washing process, which to be carried out is It is necessary to use large amounts of water, in addition, that the water residuals of this process generates enormous problems to the environment, therefore that the availability of this vital liquid is decreasing, and having the mission of creating a sustainable coffee growing and sustainable, four years ago we decided to design and build a cherry coffee dehydration equipment in which we could control all the variables (without depending on weather conditions, since at harvest time there is high humidity in the environment generating great fungal problems), to obtain a differentiated and high quality coffee, with a standardized process. Thus, our process called Natural Honey was born. Just as we are concerned with the effects on the environment, also in the social issue we focus on generating sources of employment especially for women, originating from the same community and that unfortunately the opportunities labor are minimal. With them we make the first selection; what is in cherry to remove immature grains, leaves, stones, etc. and in the final stage in green we also use this labor for manual selection, guaranteeing a high quality in the cleaning of each of our lots. Our dehydrators are built in stainless steel, guaranteeing greater safety, which allows us to obtain a by-product that is the shell of which we have analysis of caffeine and antioxidant activity, with various uses such as infusions, flour and caramel. It is worth mentioning that the teaching staff of the The University of Texas paid a visit to our processing plant taking shell to make a beer. From harvest 20-21, we have made an improvement to our process, now we have Natural Honey of Anaerobic Fermentation in cherry with a range from 180 to 450 hours, thus achieving very interesting profiles for our customers.