Let's talk about what motivates us every day - coffee!

From bean to cup - today we start a series of featured articles that focus on the element that motivates us every day to create the best technologies for our espresso machines - coffee!

We open this chapter with our Coffee Pro Fabrizio Sencion Ramirez, who is going to tell us about the varietals that fill the coffee plantations of his homeland, in Mexico.

“Mexico is a producing country, with half of the land under primarily Arabica coffee production. Most plantations are in the South and the whole process of growing and harvesting is done manually.

In areas where there once was a mix of different varietals, producers are dividing their lands with specific varietals - and this is where specialty comes from, when a piece of land is entirely dedicated to a specific varietal.

The varietals you can most commonly see in Mexico are Typica, Bourbon, Caturra, Mundo Novo, Pacamara and Maragogype.

Producers have become aware of the growing notoriety of specialty coffee, so now in Mexico you can find Geisha, Castillo, and many other varietals from different parts of the world that have very well adapted to the geographical and climatic conditions of this territory.

Producers carefully evaluate which varietals are best adapting to the new terroir, not only in terms of yield, but also in terms of the main parameter to consider for specialty, sensory ".

What's your favorite coffee varietal?

“I am in love with Pluma Hidalgo,  an endemic adaptation of the Typica varietal here in Mexico. One of our favorite producers in Oaxaca - Enrique López - has been very active in rescuing this varietal and making it stronger and richer in taste. With Cafè Estelar we treat this variety with three different processes: washed, purple honey and natural.

Right now, even here in Mexico we have this incredible Geisha trend, I must say that I like it a lot. The strength of this varietal is the floral, citric and juicy notes, but it is definitely not a coffee you can drink all day. I prefer coffees where you can have two or three cups without being overwhelmed or saturated!".

Our next topic will be presented by Cole Torode, our Canadian Coffee Pro and vice-champion of the World Barista Championship in 2019 - stay tuned! #beantocup #makeitbetter