About This Coffee
Juan Martinez’s ancestor, also named Juan Martinez, arrived in Xalapa, Mexico from Spain in the mid-1800s. Today, the Martinez family continues their tradition of stewarding the land in Coatepec in Veracruz and cultivating excellent specialty coffee.
Harvest and Processing
Coffee is selectively handpicked by laborers and processed on the farm. Cherry is pulped on an
ecopulper and then placed in concrete tanks to ferment. Following fermentation, coffee is washed in clean water and dried in mechanical dryers for 70 hours. Parchment is rested on the farm for 60 days before being transported to the cooperative dry mill.
Sarchimor is a ‘family’ of varieties that are hybrids of a coffee leaf rust (CLR) resistant hybrid from Timor-Leste and Villa Sarchi (a natural Bourbon mutation, like Caturra and Pacas). Sarchimor is a good mix of the flavor profile from Bourbon (via Villa Sarchi, a close
genetic relative to Bourbon) and the resilience of the disease-resistant hybrid from Timor-Leste. There are several well-known Sarchimor varieties, including Marsellesa and Parainema.