Description
A top notch new crop Mexican arrival!
We have been waiting patiently (well, not so patient for some) for a stellar new crop lots of Mexican and they have finally arrived!
Huatusco is the perfect region to grow coffee thanks to its abundant rainfall. Farms are advanced and very well organized. Processing coffee in Huatusco is slightly more complicated than in other Mexican regions during coffee harvest season due to the rainy days and very cold nights (which delay the fermentation process).
Due to this complexity, farmers tend to sell coffee cherry. The cherry is delivered to the wet mill during the afternoon and evening. The coffee is then de-pulped and fermented for an average of 15 – 20 hours before being centrifugated, pre-dried and passed through a drying machine, ensuring avoidance of defects due to excess of moisture.
A quote from the farmers: “We focus on what we are good at, producing excellent coffee in our traditional ways, through innovative methods which contribute to creating perfect coffee for people who appreciate it”.
The majority of producers include small farmers of 1 hectares and medium farmers of 18 hectares.
Tasting Notes: A great daily drinker! A clean cup, works well from light to dark. Lighter roasts show some nice citric acidity with hints of caramel, some nuttiness, and fade more into a bittersweet chocolaty tone. Too light though and those caramel tones can come off a little woody, so it’s good to get it around a city +. Medium roasts are an easy sweet spot, a bit more chocolaty with lower acidity. Darker roasts are full of bakers chocolate and smoke, a bit rough and tumble but equally as tasty.
Roasting Notes: This cup will appeal to both light and dark roast fans. Clean enough for a jazzy light roast, interesting and strong at the darker roasts. Medium roasts really bring forth the nice chocolaty factor and it’s accentuated even more into the darker roasts. Medium chaff and even roasting. A little extra setup time can smooth out a subtle sour edge.
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