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Quarter Horse Coffee Club

Exclusive coffees for ✛ Plus plan subscribers

The exclusive coffee for

September

Seleccion Puebla

Mexico

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Coffee Profile

Varietals
Mixed

Process
Washed

Producer
Small Holder Farmers

Notes
Caramel, Cherry Candy & Green Apple

More about the coffee, producer & region.

In the rugged highlands of Puebla, near the towns of Cuetzalan and Zacapoaxtla, coffee farmers continues a tradition that has been nurtured for generations. The mist-laden forests and fertile volcanic soils provide the perfect backdrop for the farmers’ work, which is a balance of tradition and innovation. Every morning, you can find farmers walking the rows of coffee plants, inspecting the health of the trees and the ripeness of the cherries. They cultivate varieties such as Caturra and Mundo Novo, both of which are well-suited to the unique climate of the region. The harvest season is an intense but rewarding time. The farmers ensure that only the ripest cherries are handpicked, a practice that guarantees the highest quality beans. For them, coffee is not just a crop; it’s a legacy that reflects the land and the people who cultivate it.

About the Region

This region, located at 1,300 meters in the Sierra Norte, is a testament to the region’s deep-rooted connection to coffee production. The Sierra Norte of Puebla is one of Mexico’s most enchanting coffee-growing regions, with the towns of Cuetzalan and Zacapoaxtla standing out as key players in the area’s coffee culture. These high-altitude regions, rich with misty forests and volcanic soil, provide ideal growing conditions for coffee. The cool, temperate climate allows the cherries to mature slowly, developing deep, complex flavors.

About the Process

Coffee production in Puebla is an art form, perfected over years of experience. After the cherries are harvested, they undergo the washed process, a method that enhances the clarity and complexity of the coffee’s flavors. The cherries are first depulped, separating the beans from the fruit, and then placed in fermentation tanks where the mucilage is broken down. The timing of this step is critical—the farmer carefully monitors the process to ensure the beans reach the perfect balance of flavor. Once fermented and washed, the beans are laid out to dry. In the Sierra Norte, the weather can be unpredictable, so the farmer is always prepared to protect the beans from rain, using covered drying beds when necessary. The beans are turned frequently to ensure even drying, a painstaking but essential step in producing high-quality coffee. When the beans are fully dried, they are hulled and sorted by hand, ensuring that only the best beans make it to market. The result is a coffee that captures the essence of the Sierra Norte, with bright acidity, balanced sweetness, and floral notes that are characteristic of this region.