Mexico La Pina - Filter

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Mexico La Pina - Filter

Another great example of a washed coffee from Mexico, fresh from this years harvest from our friends at Ensambles. This coffee is from the Sierra Madre Oriental region and has great sweetness, clarity and fruity flavours of Cranberry and lime. 

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• Producers + Mill:

Limontitla, which means Land of Lemons in the Nahuatl indigenous language, is located in the municipality of Quimixtlán, on the border between the states of Puebla and Veracruz, and is one of the territories crossed by the Sierra Madre Oriental mountain range. Elevation oscillates between 1,600 and 2,000 masl, and coffee plots do not exceed one hectare of land.
Many of its inhabitants emigrate to Mexico City, Sinaloa or Monterrey to work as day laborers in the construction sector. Those who remain in the fields are dedicated to coffee growing, and in recent years the production of avocados that have become another source of income for families.

During harvest seasons, producers transport their cherries on beasts or on their backs to the collection centers, since the roads are improvised and not yet paved. Likewise, insecurity events such as kidnappings and robberies that have occurred on access roads have sown fear in the community and in coffee  buyers, who avoid traveling or visiting the area.

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• Varieties:

Typica (also Tipica) forms the genetic backbone of much of specialty coffee today. The first coffee plantations grown in America and Asia were of the Typica variety and many of the most widely cultivated C. arabica crops today are descended directly from the plant.

In general, Typica is very similar in appearance to the Bourbon plant (of which it is a very close relative) although it has fewer secondary branches and the leaves are normally smaller than those of Bourbon. It is usually identifiable by its bronze leaf tips. The plants are tall (3.5 – 4m) and the berries have an elongated, oval shape.

Even though Typica has a relatively low yield it is known to produce coffee with high cup quality. It is, however, very susceptible to diseases and is becoming increasingly less common for this reason. (Info source: Mercanta)

Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s. Until the mid-19th century, Bourbon did not leave the island. But beginning in the mid-1800s, the variety spread to new parts of the world as the missionaries moved to establish footholds in Africa and the Americas. The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today. Here it became mixed with other Bourbon-related varieties, introduced from India as well as Ethiopian landraces. Nowadays, there are many Bourbon-like varieties found in East Africa, but none exactly match the distinct Bourbon variety that can be found in Latin America. Today in Latin America, Bourbon itself has largely been replaced by varieties that descend from it (notably including Caturra, Catuai, and Mundo Novo), although Bourbon itself it is still cultivated in El Salvador, Guatemala, Honduras, and Peru. (World Coffee Research)

Caturra. This variety originates from Minas Gerais in Brazil. It was a natural mutation of Red Bourbon, Caturra is favoured as it is a high yielding plant (more cherries per tree) and is more resistant to plant diseases than that of Bourbon.

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• Process:

More info coming soon!

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• Region: Sierra Madre Oriental, Limontitla

• Producers: 20 small scale producers

• Importer: Ensambles

• Price (green ex Shipping): £12.85 pkg

• Variety: Typica, Bourbon, Caturra, 

• Process: Washed

• Altitude: 1600-1900 masl

• Amount Bought: 69kg

• Tasting: Fruity, Juicy sweetness, Balanced, Refined

• Flavours like: Cranberry, Lime, Nougat