Coffee production is not that easy as it seems
We’re not talking about our roaster ethos here – getting up early, gathering knowledge, lifting heavy bags of coffee – it’s hard but we’re not complaining here. The real hard work is on the farm – and hats off to the workers there.
The specialty coffee, which we may regard as a luxury good, in the countries from which it comes, is a source of livelihood for people often caught up in difficult social arrangements, under harsh political conditions. Despite the hardships of daily life, it is necessary to grow the business and perfect the craft. Raul of the Otipan farm, from which the bean originated, writes of the lot this way: We have been producing coffee continuously since 1892. However, we have records from earlier times, especially the early 19th century, which document our family’s small-scale coffee production. The big advantage, in fact the main thing we’ve maintained in family coffee farming for generations, is the large population of bees and beekeeping itself. About a dozen species of American melipans feed on the pollen and nectar of flowers growing in our area. This interaction between the local flora and the endemic bee population is an important part of our ecological management.”
Perhaps that’s where the distinctive sweet taste of this lot comes from? Coffee production in Mexico is a real challenge, also Raul and his family are a team worthy of praise!
