Name: Marisol Serrano
Brand: Mexico
Price: 17.0 EUR
Availability: OutOfStock

Filter • Sweet & chocolaty

Sweet and silky with notes of oolong tea, red apple acidity, sweet chocolate and roasted almond.

€17,00

€68,00/kg

Tax included.

Size

250 g

2 x 250 g

100 g (discovery)

1000 g

Quantity

Producer: Marisol Ramirez Serrano • Finca El Platano

Region: Chocomán • Veracruz

Altitude: 1350 MASL

Varieties: Bourbon, Typica

Process: Washed

Washed Process

At Finca El Plátano, coffee grows under shade, nourished by worm compost. The farm practices annual pruning and conducts five harvests yearly. After picking, the coffee cherries are de-pulped, floated, and rested for 20 hours before drying in a Guardiola for approximately 22 hours.

V60 Pour-Over

Dose: 16 g
Grind Size: 650 µm | Commandate ~22 Clix (44 Red Clix)
Water: 230 g at 94°C
Pouring Stages: 50 g (0:00) | 100 g (0:50) | 80 g (1:50)
Total Brew Time: 2:45
TDS: 1.5 %
Extraction Yield: 18.66 %

Pro Tips

Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.

Finca El Plátano

Marisol Ramirez Serrano

Marisol Ramirez Serrano, who grew up in a coffee-producing family, manages Finca El Plátano in Chocamán, Veracruz. Since age 19, she has immersed herself in the coffee industry, gaining extensive knowledge under her father's guidance. Today, she leads the farm and oversees a roasted coffee brand.

Located at 1350 meters above sea level, Finca El Plátano cultivates Bourbon, Caturra, Colombia, and Typica varieties. The farm exports about 30 bultos (69 kg each) and employs one full-time worker and 10 seasonal coffee pickers, yielding an average of 300.80 kg per harvest.

At Finca El Plátano, coffee grows under shade, nourished by worm compost. The farm practices annual pruning and conducts five harvests yearly. After picking, the coffee cherries are de-pulped, floated, and rested for 20 hours before drying in a Guardiola for approximately 22 hours.

After processing, the coffee rests in sacks and bags for four months before export, ensuring optimal quality and flavor.

While the farm doesn't have specific social or environmental projects, Marisol is committed to tackling challenges posed by frost and excessive heat. Her focus is on maintaining production levels and adapting to environmental changes.

Beyond coffee, Finca El Plátano also cultivates bananas, showcasing its agricultural versatility. Despite obstacles, Marisol's passion drives her to produce high-quality coffee. The farm's meticulous cultivation and processing practices ensure each batch meets the highest standards of excellence.

Since age 19, she has immersed herself in the coffee industry, gaining extensive knowledge under her father's guidance.

Mexico

Veracruz

Coffee was introduced to Mexico in the late 1700s by European farm owners who employed indigenous Mexican laborers. In the early 20th century, agrarian land reforms began transforming the coffee industry. Today, Mexican coffee farms differ greatly from the large plantations of the past. There are now 515,000 producers, 85% of whom are indigenous Mexicans. Moreover, 95% of these producers cultivate less than three hectares of land.

The three main coffee-producing regions in Mexico are Chiapas, Oaxaca, and Veracruz. Each region boasts its own distinct coffee character, with Veracruz being the first state to have a coffee tree planted in its soil.

Veracruz's finest coffees grow on inland mountains at 1,100–1,600 meters above sea level. These coffees feature notes of light red fruits, blueberries, caramel, and panela. They are delicate with a bright acidity, very juicy, and have a sweet and sour aftertaste.

Among the three main regions, Veracruz is the most technologically advanced. It uses more disease-resistant varieties and employs controlled sowing techniques. Many coffee producers in Veracruz evenly distribute trees one meter apart, with no more than 5,000 plants per hectare.