Limontitla - Espresso from Mexico

This coffee is so smooth and zesty that it reminds us of lemonade. Notes of cranberries and toffee, paired with high sweetness and zesty acidity, make this washed espresso a delight for the palate.

Limontitla - Green coffee info

Taste: Toffee, cranberries, smooth

Origin of the beans: Limontitla, Sierra Madre Oriental, Puebla, Mexico

Producers: 20 small-scale 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 using the following equipment:

Water: Total hardness 5 °dH , alkalinity 3 °dH

Grinder: Niche Zero

Why does the 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 high sweetness and is very dense. The old varieties Bourbon and Typica likely add to the delicate flavor profile. The coffee is depulped and washed without undergoing extended 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.

Tell me more about the Limontitla espresso

The coffee has an exciting story: Limontitla is rugged terrain, high up at 1700 meters in the Sierra Madre Oriental. Coffee is produced on small plots in an agroforestry system; "you have to search for the coffee trees," Aissatou from Ensambles Café tells us. The potential for top-tier coffee is high, but the remoteness of the region and the associated security risks deter many coffee buyers. Ensambles has personal contacts in the region and has now purchased coffee cherries from producers in Limontitla for the second time, thus successfully establishing market access.

Why did we buy the Limontitla?

Sensory-wise, this coffee is different from the coffees we know from the Veracruz region or the eastern slope of the Sierra Madre Oriental. The sweet-tart profile stands out and fits perfectly into 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 fantastic coffees.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. We roast the coffee through in 11:20 minutes and develop it for 1:15 minutes (11%). After seven minutes, we gradually reduce the energy before cutting the gas completely after 1 minute of development time. In this roast, we emphasize the great combination of high sweetness paired with zesty acidity.

Import Bean