Beansmiths Mexico Huehuetepan 250g
Beansmiths Mexico Huehuetepan 250g

Beansmiths Mexico Huehuetepan 250g

Out-of-Stock
€16.90
Tax included

Coffee for all types of preparation. It offers a delicate, balanced flavour profile that will delight both connoisseurs and casual coffee lovers. Flavour: Cherry - Vanilla - Dark Rum

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Recommended preparation
all preparations
Coffee processing
Natural
Acidity
middle
Roasting degree
middle
Coffee Tree
100% Arabica
Roasting date
 

Country: Mexico

Farm: Huehuetepan

Variety: Mundo Maya

Altitude: 1350 m above sea level.

Cosautlán de Carvajal, Veracruz

Acidity: Medium acidity

Cupping score: 88

Processing method: Dry (Natural)

Recommended preparation: All preparations

Barista's Note: Coffee tastes best when you let it sit for a month.

The coffee comes from the Mexican farm Huehuetepan, owned by young farmer Carlos Cadena. His grandfather acquired the farm around 1950, but died soon after and Carlos' mother, then very young, took over the farm. After the death of her grandfather, she faced many difficult situations. Her mother continued the traditional way of growing coffee, preserving the original varieties such as Typica. When she married Carlos' father, he took over the farm. His father began to change the traditional coffee growing methods, adapting the family farm gradually to his own, replanting coffee trees, planting new varieties and pruning existing plants. Carlos became interested in the family business after completing his bachelor's degree, when he returned to the farm. He began separating the different varieties and changing the coffee processing practices.

The farm is located on the edge of a ravine where the soil is soft and airy, with abundant rainfall. The ravine is surrounded by trees such as Jinicuil and Pahua, which gives the coffee its unique flavour and aroma. The high quality of the coffee and its meticulous processing is evidenced by the 3rd place in the Mexican Cup of Excellence, which was awarded to a blend of Gesha and Pacamara varieties.

The lot selected by Beansmith's roastery was processed using the traditional dry method. The process is relatively simple. The ripe cherries are harvested, sorted by density using water, washed free of impurities and then rested for 20 hours. The cherries are then moved to African beds where they are dried in the sun for several days and turned regularly.

When the coffee is fully dried, it is wrapped in GrainPro bags and left to stabilize for about two months to allow its flavors to develop. Finally, the coffee is cleaned of the husk just before it is exported.

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