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Mexico- Veracruz Huatusco
(Washed Processed/Extended Fermentation with a Starter Culture )
(Photo Credit: covoyacoffee.com)

Tasting Notes

  • ​Golden Raisin, Cherry, Apple Cider, Brown Sugar

Processing

  • ​Washed/ Extended Fermentation with Starter Culture

Elevation

  • 1,400m

Cultivar

  • Colombia Varietal

About this Farm

(From covoyacoffee.com)
  • The transformation of coffee cherry to a green coffee bean is a complex biotechnological process. The process involves fermentation where microorganisms (yeast, bacteria and fungi) use the mucilage in the coffee cherry digest the carbohydrates and produce complex metabolites. These metabolites when roasted provide the wonderful aroma and taste of a cup of coffee. ​In this very special lot we took fresh coffee cherry from the Zilli and Sampieri families, pulped them carefully, and added a starter culture to the fermentation tank. We allowed the fermentation to extend about two to three times the normal fermentation while monitoring the pH and other indicators. Finally we washed the coffee and dried it. The secret behind our starter culture is that it changes the microbiological makeup of the fermentation to both encourage good flavor and discourage the negative flavor elements. Hence when evaluating our coffee we found that the extended submerged fermentation using a starter culture  enhanced the fruity and sweet attributes and reduced unfavorable volatiles, resulting in an improved aroma. 
  • With seeds from the Caribbean, cultivation began in Veracruz, where custom house records indicate a few hundred bags of coffee were exported as early as 1802. But these exports were apparently anomalous because after 1805 coffee would not be exported again for twenty years, after the war of independence. Production did increase over this period, presumably for domestic trade and consumption. In 1817, a planter named Don Juan Antonio Gomez started “intensive cultivation” further south, where coffee thrived at high altitudes. By 1826 there were half a million trees in Cordoba and Mexican coffee was being exported.  In 1828, seeds—or possibly plants—from Arabia (Yemen) were planted in Uruapan, near the Pacific coast west of Mexico City, by Jose Mariano Michelena. Trees were brought from Guatemala to be planted in the southern state of Chiapas in 1847, and  Oaxaca would become the third largest producer of Mexican coffee by 1889.  

How to Brew this Coffee

  • Use our brew guides for help dialing your coffee in with virtually any brew method here!​

What is a "Washed Processed" Coffee?

(This video is of coffee grown in Peru, but the processing remains almost the same in every coffee growing region)

What's all that info on the bag mean?

From seed to cup

  • Here's a short video on how coffee comes from the farmers all over the world to your cup!