The remarkably smooth and sweet profile of this Mexican coffee is attributed to the skill of the farmers pre and post harvest process. The climate of the region around the town of Huatusco de Chicuellar is perfect for growing coffee, but peculiar in that it rains often and is cold at night. This can make fermenting and drying coffee complicated which is why farmers tend to sell coffee in the  form of a cherry. For Gerardo Sampieri and his brother, who have always been coffee farmers, the rugged mountain region around Huatusco is home. Bernardo Zili and his coffee farm, Tlacotla, have earned a reputation for growing and nurturing excellent coffee.

In this very special lot from the Zilli and Sampieri families, it is pulped carefully, then a starter culture is added to the fermentation tank. It is then allowed to ferment for about two to three times more while monitoring the pH and other indicators.The secret behind the smooth, sweet flavor is the special starter culture. This special process both encourages good flavor and discourages the negative flavor elements.

Cupping Notes: Milk Chocolate, Raisins 

VARIETAL: Colombia, Costa Rica

PROCESSING: Extended fermentation with starter culture

ALTITUDE: 1,200 to 1,400 meters above sea level

FARM: Sampieri de Tomatlancillo, Zilmor, & Altas Montañas

SUBREGION/TOWN: La Laga, Tlaltetela

REGION: Huatusco, Veracruz