‘’Celebrate our love for coffee and ecosystem resilience’’ - It's motto for Marchantia - a project established by David Akle Cantú whom you might remember from our collaboration with Buna Mexico. David, as the biologist he is, spends most of the days on the trips wandering the coffee farms, touching the soil, the compost and the trees while speaking with, trying to understand, eventually educate the coffee farmers on nutrition, sunlight, metabolism and ways to prevent leaf rust, sustain climate change etc. Last year Marchantia selected a group of 30 farmers in the Mazatec region who produced this exclusive lot only for Prolog. The total harvest this year yielded 3 tons of coffee. Marchantia works in a “natural” way, meaning no use of pesticides or artificial fertilizers. A well-managed compost and organised terraces, which keeps the natural nutrition in place, gets you a long way (the whole way). This year Marchantia introduced even more selective picking of the cherries and one more extra process of selection before drying - this results in less volume at the end but much higher quality. The fruit maturation started in the middle of December 2020 and extended all the way up to April 2021 - the peak of the harvest was from the end of February to beginning of March. After picking coffee cherries are cleaned with water and left to rest for one night, then depulped and washed one more time. Drying the beans takes between 5-20 days depending on when it was harvested. David started experimenting with natural and honey processes which hopefully we will get to taste next year!Prolog has visited Mexico multiple times and we are already planning on our next trip in the beginning of 2022. At the moment we are keeping close dialog with Marchantia regarding plans for next year but also sharing green coffee physical analysis, roasting details and cupping results - this helps both of us to get better and meet our expectations for upcoming years.