This coffee comes from the highlands in Huatusco Veracruz. It was processed in a small experimental lot using an inovative technique. First, they pulped the coffee, then they submerge it underwater and add a starter culture to the water cultured from the endemic yeast and bacteria. The coffee stays submerged for 48hours. The culture metabolizes any of the residual fruit and then it and it's by-products go to work on the coffee itself. After 48hours the coffee is drained and washed of residue before mechanical drying. The end result is a marked increase in sweetnes and fruity aroma and a reduction of roasted, and smoky aroma.
LOCATION: Huatusco, Veracruz, Mexico
Altitude: 1,000 - 1,500 m.a.s.l.
FARMER: small holder
VARIETY: Bourbon, Mundo Novo
PROCESSING: Washed process, with an
experimental, extended 48hr. submerged
fermentation with a starter culture, followed
by washing then Mechanical Drying.
FLAVOR: fruity/ Dark Chocolate/ graham
ACIDITY: Medium/ sweet/ ripe peach
BODY: medium, juicy
