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MEXICO zilli

MEXICO zilli

roasting
packing
Regular price €15,00
Regular price €15,00 Sale price €15,00
Sale Sold out
Tax included.
FLAVOR PROFILE

BOOZY, JUICY, SWEET - TROPICAL FRUIT, ORANGE, BLUEBERRY, MILK CHOCOLATE

ORIGIN

HUATUSCO, VERACRUZ , MEXICO

FARM

PRESSURE

FARMER

BERNARDO ZILLI & SAMPIERI BROTHERS

PROCESSING

EXTENDED FERMENTATION WITH STARTER CULTURE

VARIETY

MARSELLESA, COLOMBIA

MASL

1200 - 1400

PURCHASE

COVOYA

FOB


TRANSPARENT REPORT

8/10

The climate of the region around Huatusco de Chicuellar is ideal for growing coffee, but it is unusual in that it rains frequently and is cold at night. This can complicate the fermentation and drying of the coffee, which is why farmers tend to sell the coffee in the cherry. For Gerardo Sampieri and his brother, who have always been coffee farmers, the rugged mountainous region around Huatusco is home. Bernardo Zili and his Tlacotla farm have earned a reputation for growing excellent coffee. They recently certified their farms with the Rain Forest Alliance and are very proud of the high scores they have received.

Coffee production is one of the most important activities in the region, with a long history that includes a festival at the end of the harvest known as La Viuda Del Café, "Coffee's Widow", named after the loneliness of the coffee tree after harvest. It is said that the coffee trees are in mourning until they "swell" again at the next harvest. Celebrants wear crowns made from coffee leaves and prepare traditional dishes. Tradition says that the festival must be held to ensure a good harvest in the following year.


Processing

This special microlot comes from 7 coffee processors from the Sampieri brothers' and Zilli family's farms in the Huatusco region. For this project, cherries were purchased directly from them and new fermentation techniques were used to improve the SCA score by up to 3 points.

Ripe coffee cherries are carefully hand-picked and sorted to remove any damaged or unripe fruit. These coffee cherries are then sprayed with starter yeast and fermentation continues for 60 hours in a closed environment. The starter yeast, together with the original microorganisms present in the cherries, ferment the coffee cherries and produce the desired aromatic precursors by fermenting sugars into organic acids and alcohols and further into fruit esters.

After fermentation, the coffee cherries are dried like natural coffees on raised beds. When these coffees are roasted, the aroma precursors are converted into the desired aromas, including fruit esters, aldehydes, ketones and terpenoids, which give the coffee the much-desired enhanced fruitiness, acidity and full body.

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