Price range: 4,69 € through 50,88 €
Farm:
Small farmers - Small Farms Ixhuatlan del Café
Notes:
Caramel, Intense
We’ve chosen this specialty coffee because it’s a stable, high-quality all-rounder. The coffee is part of an innovative project that supports and educates small local farmers, helping to ensure a better standard of living.
Hario V60
Coffee: 32 g
Grind: fine-medium
Water: 500 ml water 92-96°C (preferably filtered for lime)
Time: Total brewing time approx. 3.5 min.
Country: Mexico
Region: Veracruz
Processing: Washed
Growing altitude: 1560 masl
Coffee variety: Arabica, Marsellesa
Harvest: 2024
Roast: Light
Size: 1000g, 250g, 500g, 60 g
Farm:
Small farmers - Small Farms Ixhuatlan del Café
Notes:
Caramel, Intense
We’ve chosen this specialty coffee because it’s a stable, high-quality all-rounder. The coffee is part of an innovative project that supports and educates small local farmers, helping to ensure a better standard of living.
Hario V60
Coffee: 32 g
Grind: fine-medium
Water: 500 ml water 92-96°C (preferably filtered for lime)
Time: Total brewing time approx. 3.5 min.
Country: Mexico
Region: Veracruz
Processing: Washed
Growing altitude: 1560 masl
Coffee variety: Arabica, Marsellesa
Harvest: 2024
Roast: Light
Size: 1000g, 250g, 500g, 60 g
You’ll never tire of this coffee. It’s an intense coffee with a good body and flavor notes of light caramel and orange, as well as a lovely aroma of nuts.
The coffee comes from small farmers, all of whom are affiliated with the Santuario Innovation Center Ixhuatlan del Café program in the Veracruz region of Mexico. The program helps strengthen small farmers and farms, continuously optimizing their specialty coffee production.
An intense coffee with medium acidity
This coffee is an intense coffee with a good body and flavor notes of light caramel and orange, as well as a lovely aroma of nuts. The coffee’s acidity is medium and characterized by apples.
Our coffee from Mexico is a washed coffee, which gives a lovely clean cup and mouthfeel. The berries are harvested when the sugar content in the berry measures over 22 brix. They are then soaked in water for 3 hours, where they are cleaned, hydrated, and sorted. The coffee cherries are depulped, meaning the coffee bean is separated from the cherry, after which they dry in the sun for 4 days. They are then dried in Guardiolas for 48 hours to finally stabilize under shade conditions in specially made “bags”. The final stabilization takes place over 8 days in grain sacks, after which the coffees are cupped and samples are selected for shipment.
The Santuario Innovation Center Programme
The Santuario Innovation Programme is a project that since 1998 has been helping to develop small coffee farmers and their specialty coffee in countries such as Colombia, Costa Rica, Mexico, Brazil, Ethiopia, and El Salvador.
It’s a project that has ensured, among other things, that certain coffee farms in these countries have been in the specialty coffee industry for many years and, together with small farmers, have managed to deliver quality coffee to international customers.
United in development
At the end of 2017, the Santuario project was also established in Mexico with the creation of the Ixhuatlan Innovation Center in Veracruz (Ixhuatlan del Cafe). Today, there are more than 120 small farmers involved in the project in Veracruz, Mexico. The Santuario program itself helps ensure farmers receive technical advice and quality assurance, so their production is continuously optimized, and the program always has a solid base of skilled coffee producers.
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Price range: 4,69 € through 50,88 €
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Price range: 10,71 € through 34,81 €
Price range: 10,71 € through 34,81 €
