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 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?

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 likely contribute to the delicate flavor profile. The coffee is pulped and washed without undergoing extended fermentation. What we're 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 a fascinating history: Limontitla is a remote region, high up at 1,700 meters in the Sierra Madre Oriental. Coffee is produced on small plots of land using an agroforestry system. "You have to search for the coffee trees," Aissatou of Ensambles Café tells us. The potential for top-quality coffee is high, but the region's remoteness 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 establishing market access.

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 expanding and deepening this relationship. Through them, we're constantly discovering new microregions and great coffees.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. We roast the coffee thoroughly in 11 minutes and 20 seconds and develop it for 1 minute and 15 seconds (11%). After seven minutes, we gradually reduce the energy before completely reducing the gas after one minute of development. In this roast, we emphasize the wonderful combination of high sweetness and crisp acidity.

Import Bean