‘’Celebrate our love for coffee and ecosystem resilience’’ - It's motto for Marchantia - a project established by David Akle Cantú whom you might remember from our collaboration with Buna Mexico.
David, as the biologist he is, spends most of the days on the trips wandering the coffee farms, touching the soil, the compost and the trees while speaking with, trying to understand, eventually educate the coffee farmers on nutrition, sunlight, metabolism and ways to prevent leaf rust, sustain climate change etc.
Last year Marchantia selected a group of 30 farmers in the Mazatec region who produced this exclusive lot only for Prolog. The total harvest this year yielded 3 tons of coffee.
Marchantia works in a “natural” way, meaning no use of pesticides or artificial fertilizers. A well-managed compost and organised terraces, which keeps the natural nutrition in place, gets you a long way (the whole way).
David started paying the farmers already in January, while most buyers in Mexico start paying them in April-May. This helps producers to pay for harvest and avoid money loans.
They will receive a 6% increase in the price paid per kilogram versus last year. They are receiving 20% more for their coffee compared with other buyers in the region.
This year Marchantia introduced even more selective picking of the cherries and one more extra process of selection before drying - this results in less volume at the end but much higher quality.
The fruit maturation started in the middle of December 2020 and extended all the way up to April 2021 - the peak of the harvest was from the end of February to beginning of March.
After picking coffee cherries are cleaned with water and left to rest for one night, then depulped and washed one more time.
Drying the beans takes between 5-20 days depending on when it was harvested.
The result is very clean, smooth coffee with a texture of praline. Flavours of stone fruit, orange like acidity and very nice lingering floral aftertaste.
David started experimenting with natural and honey processes which hopefully we will get to taste next year!Prolog has visited Mexico multiple times and we are already planning on our next trip in the beginning of 2022.
At the moment we are keeping close dialog with Marchantia regarding plans for next year but also sharing green coffee physical analysis, roasting details and cupping results - this helps both of us to get better and meet our expectations for upcoming years.
We are planning to bring many more different lots from Mexico to Denmark in the future!
|producer||mazatec indigenous people|
|variety||typica, oro azteca, bourbon|
|altitude||1200 - 1800 masl|
|tasting notes||praline, orange, honey|