Fátima Mercedes Maradiaga is a teacher, a profession she combines with her other great passion: the world of coffee. From childhood, she aspired to own her own farm, as she comes from a family of coffee producers. Her greatest inspiration was her mother. As a child, she watched her mother enjoy working on the farm: planting, tending the coffee trees, harvesting, processing, and drying.
THE FARM
It was in 2007 that she and her husband decided to dedicate themselves exclusively to the production of specialty coffees. Thanks to the support of the COMSA cooperative, they learned to develop biotechnologies and influence the coffee processes, with the ultimate goal of enhancing its quality.
To develop the process of making honey-ripened coffee, as it's called in many coffee-producing countries, the process begins by selecting coffee beans at their peak ripeness. The coffee is then placed in tanks of water. This causes the less dense beans (damaged beans) to float and separate from the rest.
Mercedes uses a manual pulper and only removes part of the mucilage. The rest remains on the coffee for an average of 21 days until it reaches a moisture content of 12 percent on raised African beds.
THE GRAINS
Roast: Espresso
Producer: Fatima Mercedes Maradiaga
Producer: Fatima Mercedes Maradiaga
Altitude: 1,600 meters above sea level
Variety: Catuaí
Benefit: Honey
Tasting notes: It stands out in fragrance with notes of cocoa, very sweet within the caramelization group and also notes of mango in the enzymatic group; it is complex, with body and medium acidity.
Variety: Catuaí
Benefit: Honey
Tasting notes: It stands out in fragrance with notes of cocoa, very sweet within the caramelization group and also notes of mango in the enzymatic group; it is complex, with body and medium acidity.
THE IMPORTER
Xorxios, a green coffee importer based in Pontevedra, Spain, aims to constantly search for the best coffees, firmly believing in promoting single-farm coffees and building and strengthening relationships between producers and roasters.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may change depending on the machine, mill, and water you use.
* IN 18 grams of coffee
OUT 35 grams per cup
Time of 27 seconds.
Coffee boiler temperature 93ºC,
Water pump pressure 9 bar
*La Marzocco, Linea PB
*Victoria Arduino, Mythos One
*Osmosis water, 110 ppm
