Region: Apaneca Ilamatepec
Farm: El Naranjito
Farmer: Jan-Carlo and Sofia Handtke
Altitude: 1200-1400 M
Certification: Direct Trade,Café Practices
Cupping Notes: Fresh Cocoa, Honey, Strawberry Lemonade, Watermelon
Description:Mapache Coffee is a modern take on the traditional coffee industry. Run by Jan-Carlo & Sofia Handtke, who come from a legacy in coffee being fifth generation growers, they have taken the task to make coffee growing sustainable. It all started 12 years ago when Jan-Carlo took the challenge to replant his families’ old farms while working in the paper packaging industry. Right out of college, this small project of replanting the farms turned in to what is now Mapache Coffee, an operation that includes 6 farms which employ 150 people year-round and a state-of- the-art milling station. During harvest season, the farms provide jobs to more than 700 people, becoming one of the largest single employers of the coffee sector in the country. Over the years Jan-Carlo & Sofia realized that coffee ran through their veins and that all along they had right in front of them what their life passion was, to grow amazing coffee, help communities in the countryside, make coffee alliances worldwide and share the love for coffee with friends everywhere. BY 2019 the company will have planted roughly 1.3 million new coffee plants, we believe these coffee plants will outlast us for generations to come, providing for many families involved a way of life in coffee.
The Pacamara natural is characterized for thoughtfulness through the entire harvesting and milling process. The area where this Pacamara cultivar is located is privileged, totally protected from the strong winds and direct sunlight; it is also surrounded by untouched forests that provide the cultivar with great amounts of natural nutrients and minerals. Our team of coffee pickers is carefully selected, the approach for selecting these cherries must be very delicate, not only the ripest cherries are selected but the trees must be handled with special care to ensure longevity and continual production. At the processing station, this coffee is mechanically floated and then spread over our movable drying beds, where it is monitored constantly for 25 days to ensure an even drying. This lot of bronzed-leaved Pacamara is 4 years old and produces a coffee with a particular grapefruit note, lingering aftertaste and some hints of caramel and mango.