Region: Tenango de Doria, Hidalgo, Mexico
Producer: Dulce Fonseca
Varietal: Typica & Marsellesa
Process: Experimental Honey
Elevation: 1600 m.a.s.l.
We Taste: White grape, brown sugar, almond
Dulce Fonseca
Resistencia
Our first offering comes from direct trade partners Montze Olvera & José Juan Cabrera, whom we connected with via Instagram, hailing from Tenango de Doria, Hidalgo — a hidden gem among Mexico’s Tepehua-Otomí mountain range.
Las Adelitas
Founded and spearheaded by Montze in 2019, the ‘Las Adelitas’ project is a collective made up of 16 women and an additional 58 union members who identify as indigenous farmers & coffee producers. Their collective goal is to commercialize their coffee in a visible and sustainable manner, and through a spirit of sisterhood.
The project is named after the group of women who distributed ideas, telegrams, mail, weapons and aided the revolutionary cause during the Mexican Revolution.
Resistencia
The first coffee we purchased from Las Adelitas is a nano-lot from producer Dulce Fonseca. Dulce resists traditional processing methods and in turn prefers to develop specialty coffees with a focus on terroir.
In this process, cherries were harvested when they were a violet hue, then washed and placed in fermentation tanks for 6 nights. After dried and depulped, coffee was sun-dried in raised beds for 30 days, exposing the coffee to 4 hours of daily sunlight. The coffee was rested at 2000 m.a.s.l. during 60 days.
Competition
Dulce’s coffee was used in the 2023 season of the U.S. Coffee In Good Spirits competition by Amberson Coffee/Amberson Roasting owner & founder Hugo Cano, for which he placed 4th in the country.
Hugo brewed this coffee on the Tsubame Kalita Wave and paired it with mezcal, sotol, gin, spearmint, hibiscus and a pine nut orgeat for his cold designer drink. For the hot designer drink, this coffee was brewed as espresso and combined with corn liqueur, licor 43 & evaporated milk.
