Mexico LA PERLA coffee is for those who enjoy chocolate notesThis coffee has a distinct taste of dark chocolate and delicate citrus, smells like honey and roasted almondsThe acidity level is lower, so it can be enjoyed by those who do not like excessively fruity notes. The coffee produces a lot of crema when prepared with espresso and cafetiere.
1,80 € – 59,00 € with VAT
| Country of origin of coffee | Mexico |
|---|---|
| Packaging | 1,200g, 250g, Test sample 20g |
| Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
Hikofi Mini Coffee Guide
Mini coffee info guide: What to pay attention to in order to drink better coffee?
Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Mexico LA PERLA It first smells of honey and roasted almonds, and then a beautiful taste of dark chocolate and delicate citrus develops in the mouth.
MEXICO
THE PEARL
REGION: Veracruz
FARM/MILL: Santuario Ixhuatlán del Café Innovation Center
PROCESS: Wash it
HEIGHT: 1560 meters above sea level
HARVEST: Nov-Mar
TYPE: Marseilles
FLAVOR PROFILE: Honey, Almonds, Dark chocolate, Delicate citrus
In the Washed process, only well-ripened coffee cherries with a sugar content above Brix 22 are selected, ensuring high natural sweetness and a pronounced aromatic potential. After harvesting, the cherries are soaked in water for 3 hours, where they are cleaned, sorted and additionally hydrated. The pulp is then removed, leaving approximately 25 % of mucilage on the beans. The coffee is first dried on African beds for 4 days, followed by a slow final drying in Guardiola dryers, which lasts approximately 48 hours. After drying, the coffee is stabilized in the shade for another 4 days in fique fiber bags, then transferred to GrainPro bags, where it undergoes a final stabilization for another 8 days. After the process is complete, individual batches are re-assessed by cupping, batches are formed according to quality, and samples are selected for shipment.
The Santuario Mexico project began in 2017 in collaboration with Teddy Estévez of ECOM Coffee Group. They initially worked with the Guadalupe Zajú farm in the Chiapas region, before expanding the project to Ixhuatlán del Café in Veracruz. In 2019, the Santuario Innovation Center was completed there, bringing together the knowledge and experience of projects in Colombia, Costa Rica and Brazil. The coffee is provided by a network of local farms with the support of AMSA Veracruz, and Santuario develops processing protocols, visits the producers involved, and oversees all stages of harvesting and processing. The program aims to consistently produce high-quality specialty coffees from central Mexico, with a clear focus on innovation and quality.
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