Mexico Finca Chicarras Anaerobic Natural
My Friend's Coffee
Tart Cherry, Blackberry, Marzipan
Perhaps you've heard of Finca Chicharras. They've been a top ten finisher in Mexico's Cup of Excellence. They're owned by a high-end importer called E Cafe. They also happen to be one of the most renowned coffee researching outfits in Mexico. Bottom line: it's a world-class operation, and this anaerobic natural reps the farm in style.
The Chicharras folks assembled this lot in several meticulous steps. First, they hand-selected cherries for ripeness. Then they put those cherries through a forty-hour period of anaerobic (oxygen-suppressed) fermentation. Next came a trip to raised beds for three to four weeks. Unlike a traditional drying stage in which the beds sit out in the sun, these beds stayed in a greenhouse, where the producers could maximize control.
Tart Cherry and Blackberry share top-billing here, but in the same way that Billy Joel and Sting are touring together and everyone knows one is better than the other, Tart Cherry is the real star. It's a great note: alive with bracing acid, fruity tones, and sweetness. Meanwhile, in the background, there's that Blackberry crooning Roxeanne (now you know which one is Sting). Rounding out the cup is some marzipan. The combination of notes are built for pour over, but this guy dazzles in other brew methods, too, and there's really not much resting necessary to bring out the flavors.
- Process - Anaerobic Natural
- Region - Chiapas
- Farm - Finca Las Chiccaras
- Altitude - 1,600 MASL
- Varietal - Bourbon, Guacamaya, Marseliesa
Best for:
- Pour Over
- Aeropress
- Drip Machine
- French Press
Unless otherwise stated, all coffee is sold in 12 oz bags.