Coffee
Don Lázaro - El Magnífico

Don Lázaro

Cupping notes

Spices, chocolate and nutty.
Full mouth body. Strongg acdity.

La Finca ( The Farm)

A producer dedicated to caring for his land, Don Lázaro is also a great supporter of all the small producers who live in his community and the surrounding area. Quite simply, a great friend, a great host and a great human being.
Coffee in this area is harmoniously grown under the shade of centuries-old trees and is nourished by soils rich in minerals. The combination of height and nutrition allows a slow development of the seed, capturing all of the qualities that are eventually reflected in the cup.

Process

Like all the small producers in the community, Lázaro harvests the ripe cherries in two or three rounds, each producer or family pulping their batches and fermenting them in tanks for as long as necessary. They then wash them and obtain the parchment grain which they then spread out on their patios to dry in the sun.

Origin

As in most of Central America, coffee was first planted in Mexico during the early days of colonisation, most likely in the late 18th century. At that time, attention was fixed on the region’s rich mineral deposits and mining opportunities. Coffee did not develop as an industry until the late 19th and early 20th centuries, coinciding with the redistribution of farms and consequent emergence and independence of smallholder farmers, particularly those of indigenous origin. In the late twentieth century, the Mexican government established a national coffee institution called INMECAFE, which, like the FNC in Colombia and the ICAFE in Costa Rica, was created to provide technical assistance, information and botanical material to producers, plus support in the form of financial credit.
Unfortunately, INMECAFE was a short-lived experiment and was dissolved in 1989, leaving producers short on access to support and resources, especially those in remote rural areas. The disruption to infrastructure and the coffee crisis that followed the collapse of the International Coffee Agreement plunged Mexican coffee growers into desperate financial times, which in turn dramatically affected quality. Fortunately, during the 1990s and particularly since the early 21st century,
Mexico has benefited from increased presence, influence, and focus of Fair Trade and Fair Trade certifications, and an emphasis on democratically run smallholder cooperative organization. The image of Mexican coffee has been transformed and is now synonymous with relatively simple sustainability, affordability, and excellent logistics, given its proximity to the United States.
In recent years, Mexico has struggled intensively with coffee leaf rust and other pathogens that have reduced both quality and cup yield. This, combined with the huge turnover of land ownership and the loss of labour to emigration and relocation, has created a tentative future for the producing country, despite seeing excellent standards and great promise from producers and quality associations. The best batches are fantastic, and well worth the work and long-term investment to try to overcome the obstacles faced by the average farmer, who owns between 1-5 hectares (with some of the medium-sized farms running closer to 25 hectares), which helps compensate for the scarcity of rainfall in the area. The especially dense shade helps to protect the coffee trees from the occasional frost in the region.

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