Mexico

Lorenzo Nuñez Natural

A natural single-farmer lot produced by Lorenzo and Pablo Nuñez in rural Chiapas; a collaboration with Cafeólogo and Jesús Salazar.

This natural Typica and Bourbon blend has a rich and sweet character of caramel and chocolate, punctuated by fresh strawberry.
Coffee expression
A fruity & rich coffee
Whole Bean Coffee
250g (8.8oz) or 1000g (35.3oz)

Regular price: $25.00
incl. vat/tax
Sale price: $25.00
incl. vat/tax
Regular price: ~~$25.00~~
Unit price: per

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Producer
Lorenzo Nuñez

Varietal
Typica, Bourbon

Process
Natural

Our second year working with Cafeólogo, innovative producers in the Chiapas region of Southern Mexico.

Mexico

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 have purchased several coffees in the past. Starting in 2010, Jesús initially worked with 4 small producers, but soon many producers in the area were curious about the project, and the prices they could be paid for their coffee through their newly found 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 producers’ work through careful processing, undertaking a Q-processing course and building two community wet mills, Sibactel and San Pedro.

We have a very limited amount of Lorenzo’s natural for this year, and have also purchased a slightly larger lot of his washed coffee.

Chiapas

Lorenzo Nuñez

Lorenzo Nuñez grows coffee in the highlands of Chiapas, not far from the town of Chilón. He is one of the producers that Cafeólogo have worked with for a longer period of time, and has now started processing his own coffee. The division of labour on the farm is clear, Lorenzo works in the field, and believes that excellent quality varietals are the key to delicious cups. He grows Typica and Bourbon currently, but is exploring new varietals on a small area of the farm, hoping to create new separated lots. Many of the trees on the farm are over 30 years old, so replacing these with fresh plant stock would lead to higher yields in time, and hopefully even better quality. Lorenzo’s son, Pablo, is the mastermind behind the processing that takes place on the farm. Pablo has taken courses together with Jesús, hoping to increase his knowledge on new processing techniques in order to increase the value of his family’s work. For now, he is mastering the traditional processes, such as in this natural lot of Typica and Bourbon. We have only been able to purchase a single bag of 69 kg of Lorenzo’s natural this yearThe process brings out a deep and rich sweetness, reminiscent of milk chocolate and caramel, while the freshness is maintained through a note of fresh strawberry.

Technical Data

Producer
Lorenzo Nuñez
Region
Chiapas
Altitude
1750 masl
Varietal
Typica, Bourbon
Process
Natural
Harvest
May 2021

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

Continue to explore:

Lorenzo Nuñez Natural

Cafeólogo

Lorenzo Nuñez

Technical Data

Natural Process

Brew Guides

Guides

Equipment