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Mexico

Tenejapa

Tenejapa

The return of our partners from the Cafeólogo project, with a ripe washed lot by Lorenzo Intzín and Samaria Lopez. 

Regular price Kr. 155,00 DKK
Regular price Sale price Kr. 155,00 DKK
incl. vat/tax
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About

Coffee Expression Fresh ripe stone fruit opens the cup, giving a fresh and ripe feel, balanced by a deep honey sweetness.

Producer Grown by Lorenzo Intzín and Samaria Lopez near the town of Tenejapa in Chiapas, southern Mexico.

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Lorenzo Intzín, Samaria Lopez

Region Chiapas

Altitude 1600 masl

Varietal Bourbon, Caturra, Garnica

Process Washed

Harvest July 2023

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

View full details

Cafeólogo

Cafeólogo is a project founded by Jesús Salazar, focussing mainly on indigenous coffee growers in the area around San Cristobal de las Casas in central Chiapas, the southernmost region of Mexico. San Cristobal is located rather close to the border with Guatemala, and is in fact only around 200 km or about a 5 hour drive from San Marcos Huista in Huehuetenango, where we continually work with our Guatemalan partners from Primavera.

In 2010, Jesús began working with 4 small producers, but soon many others in the area were curious about the project, and the prices they could be paid for their coffee through their access to the speciality market. To be able to accept so many more farmers into the project, Jesús realised that quality control would be very difficult if each producer was to grow and process their own coffee. So he made it his mission to add value to each group of producer’s work through careful processing, undertaking a Q-processing course and building community wet mills to process coffee from surrounding farmers. 


Tenejapa

Members of the Cafeólogo team have immersed themselves in coffee growing communities around San Cristobal, learning the local Mayan dialects, understanding each farmer’s practices, their challenges and their needs. They also surveyed some of the more technical aspects of the land here, identifying potential pest and disease problems, and sequencing the varietals they found on each farm. Through this, they were able to present each farmer with a package of agronomic support.

Lorenzo and Samaria

This lot was grown by Lorenzo Intzín and Samaria López, two neighbours located in the highlands outside Tenejapa, just a short drive north from San Cristobal. Don Lorenzo is 71 years old, and has been working with Caféologo since 2015. Jesús describes him as very dedicated; dedicated to working with the land, and to the lifestyle of being one with nature. It was Lorenzo who introduced the Caféologo project to his neighbour Samaria López, only 36. Samaria is the leader of her family, working together with her two sisters and her mother to tend to their chickens, a few cows, and to their parcels of coffee. Both Lorenzo and Samaria are members of the Xeltal culture, an ancient Mayan culture that still thrives in the highlands of Chiapas. When we discussed this lot with Jesús, he reflected on this lot as a manifestation of the change he sees in the community here; an older man passing on responsibility and respect to a younger woman, giving hope to a lasting coffee industry in Chiapas.

This lot was processed using a washed method, creating a very clean and clear representation of the terroir here. Samaria and Lorenzo grow a mix of Bourbon, Caturra, and the native Mexican cultivar Garnica. 

Fresh ripe stone fruit opens the cup, giving a fresh and ripe feel, balanced by a deep honey sweetness.

Bourbon, Caturra & Garnica