Taste Story

This sweet and mellow honey processed lot from Mexico’s Ixhuatlan Del Cafe region is a treat to drink. Its delicate body offers up creamy sweetness. Think tres leches cake or sugar cookies. In the background blueberry sensations give the cup a fruity dimension. Throughout you’ll experience a delectable chocolate vibe, and as it cools you might be reminded of your favorite chocolate chip cookies. It’s the perfect cup for easy mornings. 

Processing Journey

Once the coffee cherries reach the AMSA wet mill they are floated in clean water to wash away possible contaminants and to detect defective cherries. The cherries are then depupled. A fair amount of mucilage remains on the seed to facilitate the honey process, a sort of hybridization of washed and natural processing methods. The coffee is moved to raised drying beds in solar dryers. The coffee is done drying when its moisture level is between 10-11.5%.

Farmer Profile

Around 500 smallholder farmers of Ixhaultan deliver their coffee cherries to the Ixhuatlan AMSA wet mill. These smallholder farmers are the backbone of Mexican coffee production. Historical records indicate that coffee production began in the 18th century in this region. Becoming deeply rooted around the close of the 19th century. So current farmers are building on a rich history. To push Mexican coffee forward in the market, these producers have adopted regenerative agricultural practices aimed at restoring soil health and ecological balance on coffee farms. A few examples of this are: using hybrid varietals with greater tolerance to disease, organic fertilizers, and introducing nitrogen-fixing bacteria to the soil. These practices have helped Mexican coffee shine in both specialty and commercial markets. 

• Country of Origin: Mexico

• Region: Ixhuatlan Del Cafe

• Farm: Ixhuatlan Smallholders

• Processing Method: Honey

• Varietal: Marsellesa, Typica, Bourbon

• Elevation: 800 - 1,900 MASL

• We Taste: Tres Leches Cake, Blueberry, & Milk Chocolate Bar