A coffee that carries not only rich flavors but also a story of courage and determination. Mexico JUBA from the Czech roastery Industra Coffee comes from the mountainous region of Guerrero, where exceptional specialty arabica is grown under extreme conditions. In the cup, expect a harmonious combination of rum notes, juicy cherries, and deep cocoa. Thanks to natural processing, the coffee has a full body and intense sweetness that highlights its rich complexity.
Coffee cultivation in the Guerrero region is not just about passion, but also a fight for fair conditions. This region is one of the most dangerous in Mexico, known not only for its wild nature but also for narcotics production. Another major challenge for coffee farmers was a monopoly buyer that dictated extremely low prices for years, keeping farmers in poverty. Despite this, local producers chose to take their future into their own hands. The first to join this initiative were women, often left alone while their husbands worked up north. They call themselves "Evy", referencing the first woman Eve, and together they launched the JUBA project, which means mountains in their native language mefaa. Thanks to their determination and growing interest in quality coffee, the number of producers involved in the project grew from 5 to 70 in just 5 years. With the support of exporter Ensambles, local farmers gained access to a fair market, improving not only the quality of their coffee but also their living conditions. The coffee here is also grown biodynamically, without the use of pesticides or chemical fertilizers, and although it does not carry an official organic certification, its production is deeply respectful of nature.
The natural processing method, also known as the dry method, is one of the oldest ways to process coffee after harvest. It's often used in regions with limited water resources, especially in Africa and dry areas of Latin America. In this method, coffee beans are dried inside the whole cherries, which are left in the sun and regularly turned, covered in case of bad weather. When done correctly, this process produces uniquely complex flavors. And since there’s no contact with water, it significantly reduces the risk of unwanted fermented or sour notes developing in the cup.