About This Single Origin Mexico

Named after the extremely tall and ancient Zempoalehuatl shade tree in the Veracruz region of Mexico, this lot is a mix of coffees from the region. It highlights the advancement made by the Ixhuatlán del café processing centre of the Santuario Project in Mexico. It is a fully integrated facility, with wet and dry mills, greenhouses and drying areas, coffee garden, laboratory and a warehouse all dedicated to achieving quality excellence. The Ixhuatlán centre works with small producers from Veracruz to produce and isolate only the most exceptional lots, which are then processed under the watchful eye of the expert processing managers of the Santuario project.

For the Purple Honey process, cherries are selectively harvested when their sugar concentrations go beyond 25 brix. They are then soaked in water for 8 hours before undergoing a depulping process which leaves 75% of the mucilage. The next step is unique to this type of processing as the coffee begins the aerobic fermentation in “Mossto”, made from crushed coffee cherries. This is  a juice rich with enzymes that break down the coffee’s mucilage. In this step the coffee begins the aerobic fermentation. Afterwards, the coffee is sun dried on African beds for 18 days and periodically sprayed with Mossto, before being transferred to a shady position to stabilize the humidity of the coffee for 6 days.

PROCESS: ‘PURPLE HONEY’ MOSSTO AEROBIC FERMENTATION

REGION: IXHUATLAN, VERACRUZ

ELEVATION: 1450M

VARIETAL: BOURBON

CUP: POMEGRANATE, BERRIES, MAPLE & BLACK TEA

ROAST: FILTER