{"id":1813,"date":"2016-10-29T10:41:27","date_gmt":"2016-10-29T14:41:27","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1813"},"modified":"2016-10-29T10:41:27","modified_gmt":"2016-10-29T14:41:27","slug":"mexico-finca-nueva-esperanza","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/10\/29\/mexico-finca-nueva-esperanza\/","title":{"rendered":"Mexico Finca Nueva Esperanza with concha cookies"},"content":{"rendered":"

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Every Friday, my store does something called French Press Friday<\/a>. This idea was adopted from another partner, Cookie, who is on the other side of the country. Thanks to social media, we were able to connect and she inspired us to commit to doing french press Friday each and every week. By doing this, we have completed our passports, and now are moving on to Reserve coffees! I am kind of a coffee hoarder. I’ll get a coffee, and keep it hidden until I have a special tasting or a meeting.\u00a0\u00a0Mexico Guadalupe Zaj\u00fa is the Reserve subscription for October, so I really wanted to use that, but the idea for this tasting goes a bit further back.<\/p>\n

In March, at the Starbucks shareholders meeting, I was able to sample a reserve coffee I \u00a0had never seen or heard of before; Mexico Finca Nueva Esperanza. A few of the Roastery partners were sampling it on the siphon, and I was struck at how sweet and soft this coffee was, with vibrant\u00a0notes of almond and lemon.\u00a0I knew I had to have this coffee, and I knew that I wanted to make conchas, because the artwork of the card reminded me of the neon sugar paste. Getting this coffee was not an easy task..<\/p>\n

\"Mexico

Mexico Finca Nueva Esperanza at the shareholders meeting<\/p><\/div>\n

Mexico Finca Nueva Esperanza was Mexico’s first reserve coffee, and was exclusive to Mexico. I asked the Roastery if they were going to be selling it, and was told, sadly no. I looked online, but came up empty handed. Several weeks later, on facebook, a partner from Mexico contacted me and was selling the coffee and the limited edition box and asked if I was interested. Absolutely! And then I waited, and waited. Months went by, and still no coffee. I was certain\u00a0I was scammed, but then one day, right before we were to move from Washington to Michigan, my mail lady delivered me a box from Mexico. I was overjoyed, I finally had this coffee. Now what to do with it?<\/p>\n

This coffee has been on my mind since we arrived in Michigan. Once I found out that Mexico Chiapas was coming out for National coffee day, I wanted to do a comparison tasting between the two. Both coffees are from Chiapas, but are very different! Due to personal issues, that wasn’t able to happen. Then I got the notice that my October subscription was\u00a0Mexico Guadalupe Zaj\u00fa, another coffee from Chiapas!<\/p>\n

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\"Mexico

Mexico Finca Nueva Esperanza<\/p><\/div>\n

Mexico Finca Nueva Esperanza is a farm located in Concordia, in the department of Chiapas.\u00a0Ricardo Baumann Brenner and his wife Celia purchased the farm in 1960. When Ricardo died 13 years later, Celia and their son, Alan, took over management of Finca Nueva Esperanza, which translates to “farm of new hope.” (or farm of new wishes) For more than 40 years now, they\u2019ve kept the operation running smoothly, managing the planting, harvesting, processing and drying on the farm.<\/p>\n

This coffee is medium bodied with a high acidity, flavor notes of lemon and almond.<\/p>\n

This coffee was exclusively offered in\u00a0select stores in Mexico.<\/p>\n

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\"Mexico

Mexico Guadalupe Zaj\u00fa<\/p><\/div>\n

As I mentioned earlier,\u00a0Mexico Guadalupe Zaj\u00fa is the Starbucks Reserve subscription<\/a> coffee for October. I am a huge fan of the subscription, and it gives me a little slice of Seattle every month. Generally, the subscription coffees are not found anywhere else, and it’s always fun to try new coffees you might not have the chance to try otherwise.<\/p>\n

Coffee has been a part of Eduardo Esteve\u2019s life for decades. He worked as a coffee trader for many years before deciding he wanted to become a coffee farmer himself. The Esteve family purchased the Guadalupe Zaju\u0301 farm in 2003. Today, this first-generation farmer is committed to sound practices and continually improving the flavor and quality of his coffee.<\/p>\n

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Since it’s October, and Day of the Dead is fast approaching (November 1st-2nd), I wanted to do a Day of the Dead themed tasting for french press Friday.\u00a0Conchas, or pan dulce, is\u00a0one of the most famous Mexican pastries, and is generally dipped in hot coffee. They are called conchas (shell) because of the sugar shell like pattern on top of the bread. These can sometimes be beautiful, vibrant colors, or sometimes more muted. Growing up in California, I always remember going to Denios and getting a pink concha. It was my favorite weekend treat. I wanted to pay tribute to my childhood, and make something new from my memories.<\/p>\n

Now, I have never attempted conchas before, but I have heard the dough requires a lot of babysitting and can be temperamental. I thought, what if I could create the bright sugar design and bake it on top of something else. Something else that is a little bit more fool proof. Something like a cookie?! And that is how \u00a0concha cookies were born.<\/p>\n

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concha cookies<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
Cook time:
Total time:
Serves: 24 cookies<\/span><\/div>\n
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Ingredients<\/div>\n