Ensambles Cafés Mexicanos is offering an exclusive trip into the sustainable coffee producing coffee world:
10 days of immersion at our bio-dynamic coffee farm El Equimite
Come learn about coffee from the soil to the cupping lab:
- practical workshops around regenerative agriculture, bio dynamic and permaculture practices. You will learn how we use the farm's natural ecosystem to fertilise the land, create natural immunity and optimize productivity.
- post-harvest process from picking to drying. You will participate in the making of some washed, honey and naturals freshly picked from the farm. We'll review all the steps from selective picking, floating, aerobic and anaerobic fermentations, washing, and drying.
- cupping of the fresh 2021/22 harvest. We will compare varietals and processes from the same farm, freshly out of the drying beds.
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Have a deep understanding of all things coffee farming:
- Witness a successful alternative to the predominant monoculture model
- Experience all kinds of post-harvest processes through practical workshops
- Cup 12 different varietals from a single farm, processed different ways
- Visit other farmers who are in transition towards regenerative agriculture
- Immerse into the wonderful mexican culture through gastronomy and nights out in nearby towns
Saturday 27 November:
Arrival Mexico City
Sunday 28 November:
Coffee shop tour of Mexico City
Transfer to Coatepec (4-hour drive)
Monday 29 November:
Walking tour of El Equimite, bio dynamic farm and introduction to permaculture techniques. Learn about the 29 tree species, 14 orchids, 25 medicinal plants and 12 coffee varietals, and animals that constitute our ecosystem.
Tuesday 30 November:
Presentation of the 12 coffee varietals grown, their agronomic management and main challenges
Practical workshop : coffee picking and selection of cherries for seedling
Wednesday 01 December:
Cupping fresh 2021/22 harvest: comparing varietals and process
Cultural visit of Xico and Coatepec
Thursday 02 December:
Presentation of post-harvest practices: washed, honey, semi washed, natural and different types of fermentations
Practical workshop : fermentation, washing and drying
Friday 03 December:
Visit Ernesto Perez farm and mill (certified Q processor) and 1420 (transition to permaculture)
Saturday 04 December:
Cupping fresh 2021/22 harvest: comparing varietals and process
Night out in Xalapa
Sunday 05 December:
Roasting and brewing workshop with the Mexican team – knowledge hub.
Monday 06 December:
Presentation of organic and bio dynamic preparation recipes and off-season activities (pruning and shade management)
Practical workshop : elaboration of composts as organic fertilizers
Tuesday 07 December:
Visit Hector Hernandez and other local producers
Wednesday 08 December:
Transfer back to Mexico City.
In the coffee industry for 8 years, I've mostly worked in Central America and love to connect the...
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