Hermenegildo García Pérez

This lot is a blend of týpica and bourbon varieties, this coffee is processed in the classic washed way. The ripe cherries are harvested gradually and after further sorting are left to ferment for at least 24 hours. They are then washed and gradually dried in net dryers or African beds. The coffee was processed in the village of Miramar in the Yucuhiti region of the Mexican state of Oaxaca by the Gilda family. The coffee is sparkling and full of fruit and herbs. The profile goes into a sweet marmalade of yellow fruit, black tea, pecan and Lotus biscuits.

Lot was harvested by the indigenous people of Mixteca, Sierra Norte, farmers Juan Perez, Guadalupe Perez, Hugo Santiago and Teobaldo Tomas Santiago from the communities of Buenavista and Yagila. The typica, bourbon and marsellesa coffee varieties were then processed by Gildo using the washed method with controlled aerobic fermentation. The farms are located at an altitude of 1,350 metres. The coffee profile is carrot cake, sugar cane, biscuit, chocolate covered cherries, pecan, baked fruit, and apple acidity.

Like the Mixteca lot, this lot is harvested by farmers from the Mixteca region, Zatagoza Itundujua (1450 m above sea level), where coffee is grown by indigenous people. This lot was harvested by Armando Lopéz Sandoval and Marcos Nuñez Jose, and the cherries were then processed and dried by Gildo on his farm using the black honey process. He peeled the top layer of the grapes, leaving as much flesh as possible. He continued to ferment the coffee beans for approximately 72 hours to make them as sweet as possible. Coffee profile: figs, honey, flowers, elderflower honey, gingerbread, black tea, lemon cookie, yellow fruit, yellow melon.

Typica and marseillaise varieties, dry-processed under Gilda’s guidance, grown by Eliseo García at an altitude of 1 200 m above sea level.
Before processing, the coffee is picked according to its sugar content, after which the bad beans are selected using water and left to rest for 12 hours. The next day, the coffee is sealed for 72 hours in airless barrels and fermented anaerobically. It is then dried in the sun for 3 days and in the shade for a further 12 days. As with another of the lots, the Gildas family re-sorts the coffee by hand and cleans it in a small dry mill in the garden.

Another lot where the coffee cherries were grown on one farm and processed on another. This time the coffee was grown by farmer Sofia Peréz Hernandez at an altitude of 1650 m in the Oaxaca Mixteca subregion. This geisha is a beautiful example of the impact that quality soil and care during harvesting have on cultivation. Gilda’s mother first graded the coffee cherries by Brix level (18 to 23). Then, using water, the bad beans were selected and the coffee was left to rest in a bag for 12 hours. It was then fermented for 24 hours, cleaned in a wet mill and dried. In total, the coffee is dried for about 13 days and rests for at least 2 months in a GrainPro bag. The Gilda family then sorted the beans by hand and cleaned them in a small dry mill in their garden before exporting.

Lot was harvested by the indigenous people of Mixteca, Sierra Norte, farmers Juan Perez, Guadalupe Perez, Hugo Santiago and Teobaldo Tomas Santiago from the communities of Buenavista and Yagila. The Typica, Bourbon and Marsellesa coffee varieties were then processed by Gildo using the washed method with controlled aerobic fermentation. The farms are located at an altitude of 1,350 metres. The coffee profile is carrot cake, sugar cane, biscuit, chocolate covered cherries, pecan, baked fruit, and apple acidity.

This lot is a blend of týpica and bourbon varieties, this coffee is processed in the classic washed way. The ripe cherries are harvested gradually and after further sorting are left to ferment for at least 24 hours. They are then washed and gradually dried in net dryers or African beds. The coffee was processed in the village of Miramar in the Yucuhiti region of the Mexican state of Oaxaca by the Gilda family. The coffee is sparkling and full of fruit and herbs. The profile goes into a sweet marmalade of yellow fruit, black tea, pecan and Lotus biscuits.

Another lot where the coffee cherries were grown on one farm and processed on another. This time the coffee was grown by farmer Sofia Peréz Hernandez at an altitude of 1650 m in the Oaxaca Mixteca subregion. This geisha is a beautiful example of the impact that quality soil and care during harvesting have on cultivation. Gilda’s mother first graded the coffee cherries by Brix level (18 to 23). Then, using water, the bad beans were selected and the coffee was left to rest in a bag for 12 hours. It was then fermented for 24 hours, cleaned in a wet mill and dried. In total, the coffee is dried for about 13 days and rests for at least 2 months in a GrainPro bag. The Gilda family then sorted the beans by hand and cleaned them in a small dry mill in their garden before exporting.

Typica and marseillaise varieties, dry-processed under Gilda’s guidance, grown by Eliseo García at an altitude of 1 200 m above sea level.
Before processing, the coffee is picked according to its sugar content, after which the bad beans are selected using water and left to rest for 12 hours. The next day, the coffee is sealed for 72 hours in airless barrels and fermented anaerobically. It is then dried in the sun for 3 days and in the shade for a further 12 days. As with another of the lots, the Gildas family re-sorts the coffee by hand and cleans it in a small dry mill in the garden.