Limontitla - Espresso from Mexico

This coffee is so smooth and zesty that it reminds us of lemonade. Notes of cranberries and toffee, with high sweetness and a zesty acidity, make this washed espresso a real treat for the palate.

Limontitla - Green Coffee Info

Flavour: Toffee, cranberries, smooth

Origin of the beans: Limontitla, Sierra Madre Oriental, Puebla, Mexico

Producers: 20 small-scale producers from the Limontitla municipality

Varieties: Typica, Bourbon, Caturra (all Arabica)

Post-harvest process: washed

All our coffees are sold as whole beans.

How we would prepare the Limontitla

Unser David developed and optimized the recipe with the following equipment:

Wasser: Total hardness 5 °dH, alkalinity 3 °dH

Grinder: Niche Zero

Grind size: 14

Why does the 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 high sweetness and is very dense. The old varieties Bourbon and Typica likely contribute the delicate flavour 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 nowadays.

Tell me more about the Limontitla espresso

The coffee has a fascinating story: Limontitla is a remote area, high up at 1700 meters in the Sierra Madre Oriental. Coffee is produced on small plots using an agroforestry system, "you have to search for the coffee trees", Aissatou from Ensambles Café tells us. The potential for top-quality coffee is high, but the remoteness of the region 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 creating market access.

Why did we buy the Limontitla?

Sensorially, this coffee is different from the coffees we know from the Veracruz region or the eastern slope of the Sierra Madre Oriental. The sweet-acidic profile stands out and is perfect for the warmer season. We also have a strong partner in Mexico with Ensambles, and we enjoy broadening and deepening this relationship. This allows us to continuously discover new micro-regions and great coffees through them.

How do we roast this coffee?

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

Shipping also available as Coffee Letter

All our coffees can be ordered in the form of a Coffee Letter. This reduces the postage for 250g coffee from CHF 8.5 to CHF 2.5. It is treated like a regular letter and arrives in your mailbox.

At checkout you can choose between Coffee Letter, A-Post and B-Post options.

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