Mexico | Rio Verde Natural

Origin: Rio Verde, Guerrero, Mexico

Roast: Medium-Light

Process: Anaerobic Natural

Tasting Notes: Hibiscus, Pineapple, Honeysuckle

Varieties: Typica, Bourbon, Geisha, Costa Rica 95 

Elevation: 1550 MASL

Río Verde is one of the very fascinating and impressive regions of the Guerrero
state, due to its elevation and its location in the main canyons of the Sierra
Madre de Guerrero, in addition to the social structure and lifestyle, governed
by uses, customs and environmental activists, make it a unique area, never
seen in Mexico.

This community arose from the displacement of a guerrilla family, the Familia
Bernardino Adame, led by Lucio Cabañas, a social activist and defender of
nature in the Guerrero jungle. This leader fled with his wife to the depths of the
jungle to find what is now Río Verde. A region where only the children and
ascending families can have the right to the land. People with direct family ties
will continue with its traditions. and customs. It means without hunting,
logging, burning, and using chemical products to cultivate the land. The
community of Río Verde is located 250 kilometers away from the city, nestled
in the jungle region of Guerrero. Here, the traditions and customs are 100%
focused on the environment conversation, and the local economy depends on
coffee.

Anaerobic Process - The cherries are harvested at an optimal ripening point and classified by variety. All batches are floated in clean water, and all foreign matter is removed before being stored in plastic tanks. The plastic tanks have a capacity of 200 to 500 liters of water. Once the coffee is located inside the tank, a small layer of water is added.

In this process, the water lengthens the fermentation process, allowing for it to be more consistent while at the same time regulating the temperature on the inside. These tanks are sealed, limiting the availability of oxygen. All the CO2 generated is extracted/removed through a tube to the outside, thus conducting fermentation in a low- oxygen or anaerobic environment. Once the fermentation process is complete, the coffee cherries are trans-ferred to drying yards and/or raised beds.