Mexico Veracruz Mafafas
MEXICO
MAFAFAS
TERRY'S CHOCOLATE ORANGE, HONEY, MISSION FIG + AMBER HONEY
BEAN DETAILS:
ORIGIN: Tepetlán, Veracruz, Mexico
VARIETY: Community field blend
PROCESS:Fully washed and dried on patios
TASTING NOTES: Terry's chocolate orange, Amber Honey, Black raspberry and Mission Fig
ROAST TYPE: Light/Medium
Farm Level
Mafafas - Tepetlán, Veracruz, Mexico
Location & Access
Mafafas is a town in the municipality of Tepetlán in Veracruz, Mexico, situated at 1,350 meters above sea level. The community is organized into small "ejidos," settlements of 30-50 people. Access requires:
- Flying to Veracruz airport
- Driving 3.5 hours on a generally well-maintained road (difficult only during rainy weather)
Farm Characteristics
- Average Farm Size: 3-6 hectares per producer (slightly larger than surrounding areas but still very small)
- History: Traditionally a coffee-growing region, though many producers have shifted to livestock in recent years
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Agricultural Challenge: Vulnerability to cold northern winds due to the northerly location
- A devastating frost 4 years ago killed most coffee plants
- Current coffee plants are either younger or smaller (due to extensive pruning) than those in southern regions
Microclimate & Growing Conditions
Mafafas features a unique, rapidly changing microclimate that can shift from moderate heat to intense cold in minutes due to:
- Elevation
- Northern wind patterns
These conditions require producers to adapt with specific shade trees and companion crops based on elevation:
Lower Elevation Zone (1,350-1,500 masl)
- Terrain: Flatter lands
- Farm Size: Larger farms
- Approach: More technical farming methods
- Primary Shade: Leguminous ice-cream bean trees
- Fertilization: Commercial Yara fertilizer (sometimes mixed with organic options)
Higher Elevation Zone (1,500-1,800 masl)
- Terrain: More rugged
- Farm Size: Smaller farms
- Approach: More artisanal farming methods
- Primary Shade: Oak and pine trees
- Fertilization: Organic methods including homemade compost and chicken manure
Harvesting & Processing
- Harvest Method: Coffee harvested as cherry (consistent with Veracruz practices)
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Transportation: Transported to central processing in Coatepec (approximately 2 hours away)
- Unlike some regions, most farms have road access, enabling transport by car or truck rather than mules
Processing Method
- Washing of cherry using spring water
- Fermentation for 48 hours in concrete tanks
- Mechanical drying for 60 hours
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?