Welcome to CAPULIN Land

There is a true cherry called capulin (Prunus salicifolia), when the 

fruit is dry it looks exactly like a dried coffee cherry. 

In Mexico it became a local reference to a particular stage 

of the coffee seed during the traditional drying process, 

when it had acheived its highest natural stage of quality. 

A stage in which the coffee bean is protected in its 

dried, sugary skin just before milling. 

This is very important to Grasp!

CAPULIN has never been touched by water 

or alcohol as other commercial washed coffees have! 

None of the finest, most subtle flavor oils, sugars, 

and caffeine alkaloids have been dissolved away.

With CAPULIN you receive 100% of the 

reasons folks started drinking coffee. 

Now, here are a few truths to ponder.

In the earliest days of the introduction of coffee 

in the Americas, only 100% fully mature coffee cherries 

were picked and spread in the sun to dry, like raisins.

All their natural sugars were dried in.

Remembering that all of the inhabitants of the Americas were

indigenous peoples when the European conquest of the Americas 

occurred. Coffee was not here when they arrived.

In most of the Americas, coffee was introduced by the 

Spaniards, The Portuguese and the Dutch, who brought 

coffee given to them by the Arabs, who had taken it 

from Ethiopia and guarded it in Arabia for 800 years 

prior to releasing it to the western world.

Coffee was introduced as Arabian Wine. 

Coffee was given to the indigenous peoples of the Americas, 

but it was given to them as a yoke, to work as slaves. 

They worked under the guise of religious converts under 

the caretaker-ship of the church, or they were owned 

by the Land Grant Holders whom had been given the 

indigenous people's lands by the Kings and their courts 

from foreign countries

The indigenous people's lands were given as favors and part of 

the spoils to the Royal families supporters, or the lands were taken 

out right and sold as part of the 'lock, stock, barrel and inhabitants'.

In Mexico, after the struggle for independence from their 

foreign overseers, followed a hundred years later by a 

victorious revolutionary struggle for democracy, where the 

yoke was cast off, when the land was taken from the land 

grant holders and the lavishly wealthy families controlling 

Mexico, coffee took on new meaning. 

Tracts of land were divided up in part, amongst the various groups 

whom petitioned the newly established 'Partido Revolutionario

 Institucional' government. 

A group of petitioners could request a tract of land. These tracts 

of land were referred to as 'ejido lands'.  It was how the, once 

foreign  controlled coffee regions and other resources, were re-

distributed back into the hands of the 'common people' and the 'mexla' 

that had formed from the indigenous people's absorption of Europeans, 

into the new culture of Mexico.

Almost all of Latin America continues to struggle 

with the major issues of the expropriation of the 

traditional peoples lands for interests of foreign 

investments, not just their coffee lands.

In Mexico, after the Revolution, there were no slaves 

to do the work, labor began to cost money. 

Faced with the social changes in consciousness and an 

escalating cost of coffee production, the business world 

of coffee responded with the implementation of 

the labor saving water process. A Dutch coffee 

merchant practice utilizing a long known 

phenomena, 'Bad Seeds Float'.

With the world wide demand for the finest natural 

stimulant climbing, the risk of financial loss having 

been demonstrated to be excessively higher the longer 

the product is exposed to nature's elements, and 

whereas the cost of labor, due to the social 

abolition of slavery, was soaring, changing the 

way things were done was imperative.

Establishing the 'status quo'.  

World war II took the world's attention away from domestic 

changes, every thing was different, everything tasted different,

food was produced differently and processed differently too. 

By the late forties, nearly all coffee from production 

regions having water available, was being processed 

utilizing the practice of fermentation and floating. 

The public's reaction to the loss of the natural fruit 

flavor of dry processed coffee, was responded to by 

the industry with darker and darker roasts, masking 

the lack of the natural flavor of their coffee. 

(Prior to the war, almost all coffee was light roasted.)

Commercially, coffee production no longer occurs 

with the same high standard, with the sugars dried in. 

The commercial production uses a process, most

commonly referred to as 'water processing', or

'water-bathing', 'washed coffee or 'cafe lavado'.

Primarily, water processing reduces the financial risk 

of weather damage, expands the marginal regions 

that are capable of producing coffee (all be it 

marginal in quality) and replaces the labor of the 

men who traditionally were needed to turn the 

coffee in the sun every day. The labor force

 who did the heavy work of piling the coffee up in 

the evenings, covering it from the dew fall, spreading 

it out in the sun again in the early morning so it would 

not grow mold, ferment or sour as it dried. The men's 

labor was used for moving tons and tons of coffee 

from one phase of processing to another. 

In the traditional dry process, when the coffee cherries were 

thoroughly dried, again it was the men who used wooden 

mallets to beat the bean's chaff loose from the seed, sometimes

two stone surfaces were used to mill the beans from their sun 

dried hull and inner shells. Many a child went to sleep to the 

rhythmic beat of the mallets that went on long into the night.

But that is not all that the water processing displaces, 

the work of the families was displaced too. 

Along with removing a man's income for his labor, the 

water processing displaced the socially bonding work of 

the old people, the women and the children whose hands 

were used to sort large beans from small and good from 

bad, a very labor tedious, intensive and costly process, 

plus they also helped with the picking, the traditional 

labor of winnowing the chaff from the beans. 

There were no other occupations available, there was no other 

income available to replace their share of the loss of income

from the harvest. They have never been able to recover.