Mexico Obata - Alejandro Martinez Anaya

We Taste - Dried apple, toffee, chocolate

Five generations of coffee growers precede Alejandro Martinez Anaya on his biodiverse family farms in Xalapa-Coatepec. To sustain coffee at lower elevations, Martinez Anaya plants resistant varieties like bright red Obata, a compact Arabica-Robusta cross between Timor Hybrid and Villa Sarchi (Bourbon lineage). Sometimes called Sarchimor, this hardy variety is one of the many hybrids chosen to respond to coffee leaf rust and climate change.

After picking, Martinez Anaya's process utilizes a unique overnight ferment-in-pulp prior to being depulped, soaked, washed clean, and set on rooftop dryers. Washing brings clarity to this single-variety microlot, yielding a sweet-tart profile with lots of chocolate, toffee, and dried apple in the aroma. Medium roasting brings balance and approachability to this unique microlot, making it suitable for all-method brewing.

Roast: Medium
Process: Fully Washed - Ripe berries are fermented in their pulp for about 18 hours. The fruity pulp is removed the following day and the parchment is soaked and washed clean before being set to dry on a casa elba (rooftop drying structure) for a month.
Variety: Obata aka Sarchimor
Elevation: 1200 masl (medium-low)
Location: Xalapa-Coatepec, Veracruz, Mexico, not too far from the Caribbean coast
Producer: Alejandro Martinez Anaya
Farm: San Jose, 250 hectares
Grades / Certifications: -
Exporter: CARI
Harvest: Nov. 2022 - March 2023

Brew Guides
Espresso: 1:2.1 in 25-28 sec.
Filter: 1:16.3