Mexico La Chiripa - Honey Marsellesa

We Taste - Grape bubble yum, maple syrup, oolong tea Five generations of coffee growers precede Alejandro Martinez Anaya on his biodiverse family farms in Xalapa-Coatepec, Veracruz. To carry coffee forward for the next generation, Martinez Anaya plants high yielding, coffee leaf rust-resistant varieties like Marsellesa (Sarchimor related). Released commercially by ECOM-CIRAD in Nicaragua, this hardy, low elevation variety is one of the many Arabica-robusta hybrids chosen to respond to coffee leaf rust and climate change. After ripe picking, Martinez Anaya's honey process involves depulping before rotating the mucilage-covered coffee on rooftop dryers. Even drying creates jammy sweetness and bubble gum from this fermented single-variety microlot, yielding a bright-sweet profile tasting of maple, grape, and French toast. Light-medium roasting preserves a beautiful bright/ferment harmony, making it ideal for pour overs and other filter brew methods. Longer espresso shots showcase La Chiri