Noel S. Lopez Chiapas Mexico
When we think of coffee from Mexico we are often reminded of the beauty of drinking coffee in comfort, coziness, warmth, and that amazing reason that coffee embraces our soul. There's something unique and special about a coffee that has soft acidity rich flavors of cocoa powder fig and a little bit of apricot turnover pastries.
Noel Sanchez Lopez has been a dedicated coffee farmer for 17 years in Montecristo de Guerrero, specifically in the area of Nuevo Milenio. His journey in coffee farming began when he purchased a plot from a community member. With determination, he transformed the neglected land into a thriving coffee farm. Noel’s commitment to quality is evident in his meticulous care for his plants.
At the farm, the coffee processing method is a blend of traditional practices and careful attention to detail. After harvesting the ripe coffee cherries, Noel measures and sorts them in a concrete tank filled with water, discarding any defective beans. The cherries are then pulped using a drum pulper, and the beans are placed in a fermentation tank for about 15 hours. Post-fermentation, the beans are washed thoroughly to remove mucilage and then spread out on a drying yard.
When we think of coffee from Mexico we are often reminded of the beauty of drinking coffee in comfort, coziness, warmth, and that amazing reason that coffee embraces our soul. There's something unique and special about a coffee that has soft acidity rich flavors of cocoa powder fig and a little bit of apricot turnover pastries.
Noel Sanchez Lopez has been a dedicated coffee farmer for 17 years in Montecristo de Guerrero, specifically in the area of Nuevo Milenio. His journey in coffee farming began when he purchased a plot from a community member. With determination, he transformed the neglected land into a thriving coffee farm. Noel’s commitment to quality is evident in his meticulous care for his plants.
At the farm, the coffee processing method is a blend of traditional practices and careful attention to detail. After harvesting the ripe coffee cherries, Noel measures and sorts them in a concrete tank filled with water, discarding any defective beans. The cherries are then pulped using a drum pulper, and the beans are placed in a fermentation tank for about 15 hours. Post-fermentation, the beans are washed thoroughly to remove mucilage and then spread out on a drying yard.
When we think of coffee from Mexico we are often reminded of the beauty of drinking coffee in comfort, coziness, warmth, and that amazing reason that coffee embraces our soul. There's something unique and special about a coffee that has soft acidity rich flavors of cocoa powder fig and a little bit of apricot turnover pastries.
Noel Sanchez Lopez has been a dedicated coffee farmer for 17 years in Montecristo de Guerrero, specifically in the area of Nuevo Milenio. His journey in coffee farming began when he purchased a plot from a community member. With determination, he transformed the neglected land into a thriving coffee farm. Noel’s commitment to quality is evident in his meticulous care for his plants.
At the farm, the coffee processing method is a blend of traditional practices and careful attention to detail. After harvesting the ripe coffee cherries, Noel measures and sorts them in a concrete tank filled with water, discarding any defective beans. The cherries are then pulped using a drum pulper, and the beans are placed in a fermentation tank for about 15 hours. Post-fermentation, the beans are washed thoroughly to remove mucilage and then spread out on a drying yard.