The country of Mexico has never been a player in the High-End Specialty Coffee world until recently. The perception of many in the industry is that Mexican coffee is mediocre, to say the least. This is not true by any means. There is huge potential in Mexican coffee and things will only get better. They have all the conditions for quality coffee: heirloom coffee varieties (Bourbon, Typica), great altitude (1200-1750masl), and passionate coffee growers who want to produce high quality microlots.
Mexico San Miguel is grown at a farm located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas and is one of the world’s most diverse forest reserves. This reserve contains Mesoamerica’s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade grown, and biological corridors are created in order to facilitate bird and animal migration.
This coffee is also part of our importing partner’s (Cafe Imports) traceable microlot program. Coffees are traceable to a single producer member of the cooperative. Cafe Imports and the cooperatives are working together in order to separate microlots and pay quality premiums to producers who produce stellar quality. Joaquin, a second generation coffee farmer, has had this San Miguel farm since 2001.
This coffee is roasted by our friends at Kaldi’s. They purchased and will be roasting this whole crop (just over 400 pounds) exclusively for Frothy Monkey. This is our first FM exclusive offering from them, and we think that’s pretty cool. We also think it’s pretty cool that we’ve been building a relationship with Kaldi’s for nearly a year. We thought this would be a great opportunity to pose a few questions to Kaldi’s owner, head roaster and Q grader, Tyler Zimmer.
We are coming up on our 1 year anniversary of working together. How would you describe the first year of roasting coffee for FM?
This has been very exciting for us. Working with the great team at Frothy has been a very rewarding experience since they value the customer experience and coffee quality as much as we do. When those two things happen the coffee is taken to another level.
How often do you source and roast exclusive coffees such as this coffee for non-Kaldi’saccounts?
Very rarely. We noticed very early on that Frothy is very in tune with the industry and we wanted to add value to their coffee program. They understand the commitment to quality and sourcing so we thought this was a perfect chance to highlight a one of a kind coffee from a single producer in Mexico. Frothy is serving this one producer’s best coffee, the only place in the country to do so, all 400#. This also one of the best coffees from Mexico that we’ve ever tasted. It presented the perfect opportunity to do so.
How does the Nashville coffee scene compare to the St. Louis scene?
More similar all the time. There are new places opening all the time and people are focusing on quality more and more.
What is one of your favorite stories from your visits to nashville in the past year?
There are so many. It’s too hard to nail down to just one. The first trip definitely sticks out, it was the first time I go to meet the team. We had a great time discussing company and coffee philosophy and how we could work together. We ended the trip with a great night out, dinner and drinks at some of Nashville’s finest establishments.
On a more serious note, the first time I got to see the Franklin store after it opened…I had the best shot of espresso and cup of coffee in all of Nashville, seriously. It’s awesome for both companies to come together and make that happen!