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In the local dialect Mame, Muxbal means 'place surrounded by clouds'. This was the name chosen for a unique coffee plantation on the slopes of the active volcano Tacaná (4060m asl), where Mexico borders Guatemala.
The plantation is run by Maeggi Rodriguez and Jorge Gallardo, mother and son, and was founded in 1959 by Maeggi's father, Don Enrique, a man who pioneered his time. He defined the founding principles of the plantation, as relevant today as they were at that time: social responsibility, environmental sustainability and high quality of the coffee.
The company is certified by the Rainforest Alliance and has achieved an astonishing 100% score during the last audit: the first plantation in Mexico to achieve such perfection. It is easy to see why: staff accommodations are perfectly clean and comfortable. The canteen is of remarkable quality and a well-equipped school for the employees' children has been established. Much of the property consists of a natural reserve - a gorge where the icy mountain water flows through a jungle teeming with life. The access to the farm, which is located on a plateau above the gorge, is guaranteed by a small road carved into the rocks, facing up to a fantastic view of the reserve and plantation.
In conclusion, the high quality of the coffee produced comes from the combination of a number of factors including the high altitude of 1600m over sea level of the plateau, the fertile volcanic soils and the meticulous care that Maeggi and Jorge put in all aspects of harvesting and processing. The cultivars available at Muxbal are Catuai, Mundo Novo, Pacamara and Caturra. For this microlot only ripen cherries of this latter have been selected.
Such elements are reflected by the cup quality of this coffee, truly remarkable. In the cup, extracted as espresso for which it is no less than perfect, this coffee presents notes of papaya, peach and spices, caramel and honey sweetness, and a present body.
|Finca Muxbal, Maeggi Rodriguez and Jorge Gallardo|
|Fully washed, sun dried|
|Medium, crafted for espresso and moka pot|
|Papaya, spices, peach, caramel and honey sweetness|