Limontitla, espresso from Mexico
Limontitla - Espresso from Mexico
This coffee is so smooth and tangy that it reminds us of lemonade. Notes of cranberries and toffee, with a high level of sweetness and a tangy acidity, make this washed espresso a delight for the palate.
Limontitla - Green Coffee Information
Taste: Toffee, cranberries, sweet
Origin of the beans: Limontitla, Sierra Madre Oriental, Puebla, Mexico
Producers: 20 small producers from the municipality of Limontitla
Varieties: Typica, Bourbon, Caturra (all Arabica)
Post-harvest process: washed
All our coffees are sold as whole beans.
This is how we would prepare the Limontitla
Our David developed and optimized the recipe with the following equipment:
Water : total hardness 5 °dH, alkalinity 3 °dH
Mill: Niche Zero
Why does Limontitla taste the way it does?
The growing conditions play a major role here: the coffee grows very slowly in the shade at cool temperatures. The coffee develops a high level of sweetness and is very dense. The old varieties Bourbon and Typica add to the delicate flavor profile. The coffee is pulped and washed without going into prolonged fermentation. So what we are drinking here is a combination of local growing conditions, ripe cherries and old varieties. A combination that has become very rare these days.
Tell me more about Limontitla Espresso
The coffee has an exciting history: Limontitla is an impassable area, high up at 1700 meters in the Sierra Madre Oriental. Coffee is produced on small plots using an agroforestry system, "you have to look for the coffee trees," Aissatou from Ensambles Café tells us. The potential for top coffee is high, but the isolation of the region and the associated security risk deter many coffee buyers. Ensambles has personal contacts in the region and has now bought coffee cherries from producers in Limontitla for the second time, thus gaining access to the market.
Why did we buy the Limontitla ?
Sensorially, the coffee is different from the coffees we know from the Veracruz region or the eastern slopes of the Sierra Madre Oriental. The sweet and sour profile stands out and is a perfect match for the warmer season. We also have a strong partner in Mexico with Ensambles and we enjoy broadening and deepening this relationship. Through them, we are constantly getting to know new micro-regions and great coffees.
How do we roast this coffee?
As a 20kg batch on our 30kg roaster. We roast the coffee in 11:20 minutes and develop it for 1:15 minutes (11%). After seven minutes we gradually reduce the energy before reducing the gas completely after 1 minute in the development time. In this roast we emphasize the great combination of high sweetness and at the same time tangy acidity.
Import Bean