Mexico Finca El Bambu Horta Santos Martinez: Sample Coffee Roasters

Mexico
Finca El Bambu
Horta Santos Martinez

We find flavours of vanilla, peach, malt

Body Acidity

Horta Santos inherited Finca El Bambu from her parents, who used to produce coffee on this small but full-of-blessings piece of land.

Horta’s parents acquired the farm after lots of work, efforts, dedication, and passion. Now, Horta produces coffee on her own and she hires workers herself to help her on the farm as well as her partner.

“Knowing that my parents started to build this farm with such effort and hard work, and then knowing that their very last steps were on this piece of land, fills me with motivation to work here, with the same love, passion and dedication that they did to produce some of the best Mexican coffee.

Additionally, I know that this will be my legacy to my children.” says Horta.

Finca El Bambu has a great location because, from the highest point of the farm, Horta has a breathtaking view of the sea in Puerto Escondido, on the Pacific Coast.

Horta started producing specialty coffee two years ago when she was searching for better prices, and she found Caravela, our sourcing partner in Mexico.

“Working with Caravela has been great, because they are there for you, willing to help and give feedback, not only throughout the whole harvest, but also throughout the whole year.

The PECA educator has helped us to improve our farm’s infrastructure and the quality of our coffee.” says Horta.

Sourcing and ingredients

100% Typica coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Green coffee certified Organic.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Horta Santos Martinez
Country: Mexico
Region: Oaxaca
Altitude: 1800m above sea level
Varietals: Typica
Process: Washed
Harvested: January 2020
Body: Medium
Acidity: Balanced
Tasting notes: Vanilla, peach, malt
Roast style: Omni

Varietals

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

The location

Coffee from Mexico

While Mexico is in the top 10 coffee-producing countries, its most commonly associated with commodity coffee used in lower-grade blends. Thankfully this is changing as more smaller producers show what’s possible with quality-focused picking and processing.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.