Mexico San José - ANACAFÉ 14

We Taste - Amaretto, cooked berry, winey

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 drought- and coffee leaf rust-resistant varieties like ANACAFÉ 14. Released commercially in just 2014, this hardy 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 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 slightly fermented single-variety microlot, yielding a winey-sweet profile with lots of cocoa, cooked berry, and amaretto in the aroma. Medium roasting brings balance and approachability, making it suitable for all brewing methods.

We welcome the return of Alejandro Martinez Anaya's coffee for their second season with Vignette. Last year, we enjoyed their Obata varietal lot, and we're happy to keep the hybrid narrative front-of-mind in year two.

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: ANACAFÉ 14 - Catimor (Timor Hybrid 832/1 x Caturra) x Pacamara, released commercially in 2014
Elevation: 1200 masl (medium-low)
Location: Xalapa-Coatepec, Veracruz, Mexico, not too far from the Caribbean coast
Producer: Alejandro Martinez Anaya
Farm: San José, 250 hectares
Grades / Certifications: Microlot
Exporter: CARI
Harvest: Nov. 2023 - March 2024

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