REGION: Tenejapa, Central Highlands, Chiapas
FARMER/GROWER: Pedro Martinez
VARIETIES: Typica, Bourbon, Caturra
ALTITUDE: 1350-1500 m.a.s.l.
TASTING NOTES: Milk Chocolate, Cinnamon, Brown Sugar, Maple Syrup
Pedro Mendez is a third-generation coffee grower in the highlands of the Tenejapa municipality in Chiapas. Sr. Mendez cultivates bourbon, typica and caturra varieties on his 6-hectare farm about 1500 meters above sea level. He has his own depulper and fermentation tank on-site to process and dry the coffee after harvesting. Don Pedro uses freshly picked cherries and depulps them into the fermentation tank where it is left to ferment for 17 to 24 hours, depending on weather conditions.
In 2008, Sr. Mendez met Juan Loera of Mayan Winds and was a founding member of the Kulaktik group, which has grown to over 150 members. Like all of its members, Finca El Zapote holds USDA organic certification and is committed to sustainability and preservation of the local Mayan Tzeltal culture.