Finca La Berengena (the aubergines) is located in the locality of Dos Rios, belonging to the municipality of Chichiquila Puebla. The name of the producer is Jose Felix Timoteo Flores Rosas. Two rivers in a very solidarity community, quiet and where they give you a lot of tranquility, it is a village with a lot of humility. The family that produces this coffee is integrated by a family of 11 members, a very united and organized family, some members of the family emigrate to support the family economically and another part of the family carried out the family farm. Normally when the harvest arrives those who work outside return and all come together to collect the cherry. The idea of starting the coffee farm emerged approximately 15 years ago, tired of emigrating and going out to look for every day bread, they decided to sow the first coffee plants, due to the height of more than 1700 masl and the nearby citlania with the volcano normally known as the pico de orizaba, not all areas are acts for planting since in cold season frost affects the plants. Fortunately, the town of dos rios, where "finca la berngena" is located, allows the coffee plantations to be naturally protected from ice in cold seasons. Thanks to all the minerals of the earth, corn, avocado, chile, peach, plum, banana, and of course the aubergines from there are also cultivated the name of the farm. The Responsible for process is Daniel Veneroso Cuacua. And here is the history of Daniel. By inheritance of my parents I am a coffee producer. From childhood my parents taught me to grow coffee and sugar cane. My father taught me the traditional coffee process and to date we continue to do it for conventional cafes. The world of coffee and also the different processes that are managed within the categories of specialty coffee. Currently we create with my wife a beautiful family with five children, three princesses and two boys. I have always been restless and I have liked to play and experience with the processes, I know that, already there are methodologies and critical points that we must respect even not all is ecrito. For this I decided together with mr. Jose Felix Timoteo Flores Rosas to work and process their coffee from “finca la berengena, knowing from the origin that it is an excellent coffee by the area and the height. The process was the following: 1.- the coffee was collected at “finca la berengena” and taken to the town of Capulapa belonging to the municipality of Huatusco, Veracruz where the wet mill is located, it is approximately two hours of travel. 2.- the cherry coffee is received in clean raffia bags and free of residues, the bags are empty in a concrete tank and the cherry is left to rest until a point where there is no fermentation, with this we achieve homogenization. 3.- the coffee is mechanically depulpated with a vertical circular disc machine, a percentage of pulp stays together with the grain so that during fermentation it serves as a bacteria activator, the fermentation of the grain takes an average of 18 hours of concrete. 4.- the grain musilago is removed by washing it with clean spring water, also removed the percentage of pulp that remained and all the less heavy grains. 5.- again, the musilago free washed grain is depsosed in the tank and water is poured to let it rest a total of 24 hours, this with the purpose of standardizing the humidity. 6.- over 24 hours the water is removed and the grain is taken to the sheets for drying, where after 5 days with an average of 8 hours per day, the coffee reaches a humidity of 11%. 7.- finally, the grain is selected manually to remove any impure to later packing it and stored in a jute bag with a nayla bag inside.

Farm Information
  • Farm Name
    La Berenjena
  • Farmer
    Jose Felix Timoteo/ Daniel Veneroso Cuacua
  • Altitude
    1700 m
  • Farm Size
    1 ha
  • Score
Lot Information
  • Year
  • Processing System
  • Variety
    Catuai, Bourbon, Caturra, Typica
  • Overall
    Berry, Lemon & Lime
  • Aroma / Flavor
    Floral (3), Lime (2), Milk Chocolate (2), Nutty (2), Bakers Chocolate, Bergamot, Berry, Black Tea, Brown Sugar, Burnt Sugar, Citrus, Grapefruit, Jasmine, Mandarin Orange, Nut, Pacamara like, Papery, Passion Fruit, Peach, Raisin, Yellow apricot
  • Acidity
    Citric Acid (2), Citrus, Citrus Fruit, Lemon, Lime, Soft, Sweet

Chichiquila, Puebla


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