Copalita Organic Coffee
Copalita Organic coffee is rich in history and taste. This special coffee dates back to 1912 when the Gomez family settled in the Pluma Hidalgo region in Oaxaca. Back then the coffee was harvested, dried and processed individually by these entrepreneurs who loaded the coffee on the back of mules down the mountain to the port of Puerto Angel, where it was then loaded onto barges for export.
The coffee belongs to the Typica variety. It is grown at an altitude of 1,000 to 1,200 meters above sea level. It is shade grown under a canopy of diverse polyculture. The warm days and indirect sunlight, combined by the afternoon marine breeze provides this coffee a slow maturation of its cherries. The rich soil and special microclimate are crucial ingredients to its rich taste.
The coffee is grown and processed by Carlos Alberto Gomez Sanchez, a second generation producer who has was born in the Copalita farm, and has dedicated his life to producing coffee. Today at 88, still strong as an oak, together with his son Alfredo Gomez Schmebritz, tend the 120 hectare farm still using the traditional techniques introduced by their ancestors a century ago. Today, their most important concern, in addition to producing the best tasting coffee, is preserving nature’s resources such as water, flora, and fauna. They are extending this legacy to the fourth generation, who is also born in the farm and is expected to continue the family tradition.
Copalita farm has been certified by OCIA since 2003. Meeting rigorous environmental and social conditions for its workers, the farm received their RAINFOREST ALLIANCE certification in 2004. The farm produces approximately four lots of superb High Grown European Preparation coffee.
The harvest starts in November and ends in February. The coffee is processed in the farm by using rudimentary depulpers, using power generated by water pelton turbines introduced in the early 1900’s. Once depulped, the coffee goes into fermentation tanks for a period of 24 hours, washed, and then set to the patios for drying under the bright morning sun and afternoon pacific breeze. Once the parchment reaches its ideal moisture content, it is stored to rest in the farms cool warehouse, until it is ready to be milled for export.
Its cup characteristics, being an authentic HG Pluma Hidalgo may be described as : Rich sweet, full bodied, good to fine acidity, floral rich aroma.