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Meya, filter coffee from Mexico

Roasted for

Filterkaffee

preparation

Alle Filtermethoden

Quantity: 250g

250g

13,90 €

55,60 €/kg inkl. MwSt

Leicht

Delivery time 1–3 working days

Orders placed by 12 PM are usually shipped the same day

We are really proud of this: Meya is the first microlot from the Toca project in Mexico. With this Kaffeemacher, the young cooperative we have been supporting for years is setting new standards in the Sierra de Zongolica. The cherries were fermented in bags and dried as natural process. The Kaffeemacher shows notes of red berries, is juicy and elegant.

Meya - Coffee Info

Flavor	Red berries, juicy, elegant
Origin of Beans	Sierra de Zongolica, Veracruz, Mexico
Producer	Citlal Kafen Cooperative ("Coffee Star")
Varieties	Garnica, Typica, Bourbon
Post-Harvest Process	90 hours fermentation, then dried as Natural
Cultivation Philosophy	Traditional polyculture. All producers grow fruit alongside coffee.
All our coffees are sold as whole beans.

How We Prepare the Coffee

The first roasts have left the coffee house. For our recipe, we like to let coffee degas for at least one week—it's still too fresh at the moment. You'll find the recipe here in about 1-2 weeks.

Why Does the Coffee Taste the Way It Does?

It can get noticeably cool in the Sierra de Zongolica. Behind Orizaba, the first hills rise up and continue climbing, until you reach the rugged valleys of the Sierra. The slopes are steep, and the clouds linger visibly within them. In the sun, however, the valleys heat up. This makes coffee cultivation challenging, especially for Naturals.

The cherries are picked and fermented in plastic bags before drying on raised beds. Because it's often cool, the drying takes a very long time. And because it's often humid, the risk of fungal infestation increases. This requires special care.

All of this shows in the flavor: The fresh, juicy acidity comes from the growing conditions, because the cool temperatures allow the cherries to ripen slowly. The 90-hour fermentation emphasizes a fresh fruit character with a focus on red fruits, without overwhelming the acidity. The silky, elegant texture comes from careful harvesting and manual sorting of the cherries.

Why Did We Buy This Coffee?

Since 2022, we have been working with Ensambles and the producers of Citlal Kafen to improve coffee quality and strengthen the cooperative. The Toca is the washed cooperative blend. But the goal has always been to produce microlots as well.

For this, individual lots of particularly high-quality coffee cherries are separated, fermented, and dried in the cherry as Natural. This is a new process, not only for the cooperative, but for the entire region.

For long-term projects that are meant to create tangible change on the ground, it's important that they also produce coffees that compete in the sensory big leagues. This is the first lot that the young cooperative has processed this way. The appetite is whetted.