From Kiwilimón for you
Feral Café, wild coffee in the city
By
Shadia Asencio - 2021-07-23T11:54:58Z
Those at Feral Café describe their coffee as “wild,” yet there is not a hint of negligence in their method of preparing the perfect cup of coffee. This small brand, owned by Ricardo Soto, spreads love in the form of coffee beans from a small shop in the San Juan market. You can enjoy it there, or like me, order it for delivery, whole or ground for brewing in your preferred coffee method.Their brand image is enchanting, but thank goodness where it only rains coffee, what they offer is more than just a pretty face. The coffee that Ricardo Soto selects together with Santiago Sota from Finca Sofía in Puebla is meticulous attention to the selection of each bean, it is traceability, it is maximum care in roasting.This company was founded in 2019 thanks to the study and love that Ricardo has professed for this drink. In selecting each bean, their founder seeks quality and clean processes that highlight the origin. Hence, they have beans from various coffee-growing regions of the country: from Guerrero (Atoyac de Álvarez), Oaxaca (Pluma Hidalgo), and Veracruz (Huehuetecpan, Cosautlán).For him and for Santiago, traceability is vital. The latter also seeks to activate the economy of the communities with which he works by instructing them in the art of producing specialty-grade coffee beans. Then, Ricardo and Santiago's concern is to choose an exact level of roasting that allows each origin to express itself in the cup of coffee: to show the characteristics of the terroir.It is under Santiago's eye and palate that a roasting method is applied that ranges from medium to light to enhance the intrinsic flavors of the coffee cherry – the fruity and fruity – and even the more complex notes of chocolate, piloncillo, and caramel, where the acidity is not so pronounced.Feral Café offers several options. There are origins that due to the complexity of their processes are best enjoyed with specialty methods such as Calita, V60, French press, or Chemex. Such is the case with the washed coffee from Oaxaca or the red, white, or black honey coffees, where it is worth paying attention to the aromas and flavors. If the customer prefers to enjoy their coffee with milk, Ricardo will suggest the Pluma, Hidalgo from Oaxaca, whose light roast will not interfere with the blend. In the end, the perfect cup is the one you hold in your hand. Better if it comes from fair trade and a love for coffee.If you want to learn a bit more about Feral Café, here are their social media: @feralcafe