Familia Carranza - filter coffee from Mexico

A fruity, berry-flavored filter coffee from Guerrero, Mexico. Fermented and dried as a natural, by a family that for many years didn't even know how good their coffee actually tasted. Notes of fresh strawberries, like chewing gum, meet a juicy acidity and a chocolatey base note. Precision work by the Carranza family with the help of our partners at Ensambles.

coffee information

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew

Origin: Colombia de Guadalupe, Guerrero, Mexico

Producers: Carranza family

varieties: Farm Blend: Typica, Bourbon, Mundo Novo, CR 95 - 100% Arabica

Post-harvest process: coffee cherries fermented in barrels, dried as Natural (Anaerobic Natural)

Arrived at the roastery: July 2024

All our coffees are shipped as whole beans.

Brewing recommendation David: Familia Carranza V60

David used the following equipment to develop the recipe:

Water: total hardness 3 °dH, alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
filter paper: Hario V60 paper

Tell me more about the Carranza family

Gaudencio Carranza is a man with a sense of humor. He and his family belong to the Me'phaa ethnic group, an indigenous group in western Mexico. He started growing coffee 18 years ago. Today he does it with his family. For a long time they sold coffee to middlemen on the local market, anonymously, without knowing how good their coffee actually was. Then Miguel from our partner Ensambles, who himself comes from Guerrero, came along. Miguel noticed that Gaudencio also produces chicha, a fermented corn drink. And if you can ferment well, you could try doing it with coffee, thought Miguel. The result is this coffee, which tastes so precise, as if the Familia Carranza had always done it that way.

Why does coffee taste the way it does?

This is the first time we have had a coffee from Guerrero. A little further south is Pluma Hidalgo, where we have bought coffee for several years. What both coffees have in common is their heaviness and a chocolatey base note. The Carranza farm's altitude of 1450m above sea level and the fact that it is grown in the forest lower the ambient temperatures, which allows the coffee to grow slowly. The beans are dense and have a lot of acidity. The fermentation process is precise and gives the coffee fresh, strawberry notes, which are contrasted by the chocolatey base note.

Why did we buy this coffee?

In April 2024, Philipp tasted this coffee in Mexico in a blind tasting with our partners at Ensambles. The coffee stood out because it was so delicate and fruity, had a chocolatey base note with juicy acidity and this combination simply tasted amazing. Then it turned out that the coffee had actually already been sold. And then the other buyer from England was generous and gave us 350kg - thank you Dark Arts Coffee . The Carranza family's coffee is not only sensory complex, but also represents the potential of a region that is otherwise permeated by organized crime by the cartels. New markets for coffee producers can help to outline a way out of existing patterns. Ensambles works on site and helps to pave alternative paths - and we are happy to support that.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch on our 30kg Giesen roaster. The roasting time is 8:25 minutes with a development time of 30 seconds, at a low final temperature. We start the roasting with little energy and gradually reduce it until the end. This less aggressive roasting method helps the coffee, which lost a lot of its density due to the intensive fermentation, to develop a clear aroma with a light roast.

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