KALDI COFFEE FARM (CAMEL COFFEE CO.,LTD.) – Japan
"Pacho Viejo" is one of the most populated municipalities of Coatepec, Veracruz, with an average of 5,000 inhabitants, most of whom are within the economically active age range, which propitiates a high mobility of work within the municipality as well as of those seeking employment in other cities.
This social environment explains the current situation of Alejandro González Ronzón, who inherited his farms from his parents and is now proud of not having sold any of the land they left him; however, he does not know what will happen to all his work because his children are not interested in following his path, a situation that continues to be a constant in the area.
Don Alejandro, within this scenario, is the owner of the "El Pozo" farm, at 1,200 meters above sea level, and has a diversity of varieties such as Bourbon, Marseillaise, Catimor, Costa Ricas and a few typicas, to which he dedicates most of his time and attention, because he works, cares and reviews them with a lot of "curia" as he says, that is, with great care and attention to detail. His cultivation, maintenance and cutting practices have been learned from his parents and confirmed by his empirical knowledge, which is governed by an ancestral "trial and error" methodology, so he decides what type of varieties or flora is the best for his space. The farm "El Pozo" has a diversity of flora ranging from macadamia (common in the area), loquat, acacia, chinini and even cocoa. He avoids the use of chemicals on his plants and follows a conventional cultivation practice with organic fertilizer from the farm.
The coffee produced by Don Alejandro arrives at the coffee roasting mill to be processed in the following manner:
The process is done by Tueste café. A flotation is performed with the cherry received to separate those fruits of low density or incomplete maturation, to subsequently initiate a treatment of anaerobic fermentation in cherry for 85 hours, at the end of this time, the coffee is transferred to a Colombian style silo to begin the drying process, in this silo air is applied at a temperature of 30 ° C and making movements every 6 hours during the day for 73 hours, just over 3 days, with the objective of dehydrating the cherries to the point that they could continue the drying process in a Guardiola type rotary dryer at room temperature, with rotary movement and intermittent air flow during the day for 121 hours, a little more than 5 days, the following 70 hours, about 3 days, the following 70 hours, about 3 days, were worked in a rotary dryer at room temperature, with rotary movement and intermittent air flow during the day for 121 hours, a little more than 5 days, the following 70 hours, about 3 days, The following 70 hours, about 3 days, were worked applying air with an average temperature of 35°C to finally remove the coffee from the dryers and let it rest for about 8 hours in a wooden hopper so that the heat and humidity would homogenize correctly before being packaged in GrainPro bags and jute sacks.
Thus ends a joint work between don Alejandro and Tueste Café to obtain a Natural coffee of 86.41 pts in the Cup of Excellence Mexico 2023 contest and perhaps, as you read this, don Alejandro is as he says: "lying in the leaves, under the shade of my trees, listening to the air passing through the leaves".