Mexico Dragon

Mexico Dragon Anaerobic Natural is grown in Villacorzo, Chiapas. Flavor notes of dark roasted cacao, roasted almonds, and salted caramel with a wine-like mouthfeel, and silky body are prevalent throughout the cup.

An interesting microclimate occurs here, where the edges of the Sierra Madre de Chiapas Mountain range and the Central Depression meet. The land lies in the rain shadow of the mountains, creating a seasonally dry climate with lower levels of humidity than the surrounding highland and lowland areas. Most of the rainfall occurs in the summer, dramatically changing the appearance of these low-canopied tropical deciduous dry forests. The Bourbon and Caturra trees that produce this lot are grown here.

Mr. Victor Ruiz, a second-generation coffee producer, has been developing and refining this Anaerobic Natural for the past three years. Initially experimenting with only one quintal, he has grown the project to three hectares, totaling 50 bags. This coffee is handpicked when the cherry is almost purple. The cherry is sorted carefully by hand and subsequently processed using natural anaerobic fermentation. (Anaerobic fermentation is simply fermentation that occurs in an oxygen-free environment. The cherry is sealed in barrels void of oxygen for ten days. This creates a pressurized environment for the naturally occurring yeasts to metabolize the fruit, which imparts unique winey and fruity flavors and a full and silky body to the coffee seeds within the fruit.) When the fermentation is complete, the coffee is then dried on patios or raised beds until it reaches a uniform 12% humidity.