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 Chiripa's complexity as well.

We welcome the return of Alejandro Martinez Anaya's coffee for the third round with Vignette. Both Obata and ANACAFE-14 varietal lots made big fans, and we are happy to keep the story of hybrids going through this special microlot.

Roast: Light-Medium
Process: Honey - Pulped removed by machine post-harvest. Seed dried in sticky sweet mucilage for weeks prior to hulling. 
Variety: Marsellesa - A hybrid of Villa Sarchi + Timor Hybrid selected for pedigree by ECOM-CIRAD in Nicaragua.
Elevation: 1200 masl (medium-low)
Location: Xalapa-Coatepec, Veracruz, Mexico, not too far from the Caribbean coast
Producer: Alejandro Martinez Anaya
Farm: La Chiripa, a plot on Finca San Jose (250 hectares)
Grades / Certifications: Microlot
Exporter: CARI
Harvest: Nov. 2023 - March 2024

Brew Guides
Espresso: 1:2.3 in 25-28 sec.
Filter: 1:16.6