MEXICO - coffee specs

What to taste for:

Aroma: chocolate, caramel, red fruits, prune.

Body: balanced mouthfeel, caramel, chocolate.

Acidity: gentle and rounded.

Aftertaste: long lasting, mild red fruits.

PROCESSING YOUR COFFEE

Our coffee from Café Cielo de Oro is washed, resulting in clarity and delicate complexity. After harvesting, the outer skin and pulp of the coffee cherry are immediately removed. The remaining beans, still covered in a sticky mucilage layer, are fermented in tanks of water. After fermentation, the beans are washed to remove the mucilage and then dried.

ROASTING YOUR COFFEE

We use a 22kg Probat UG22 roaster, that has been built in 1965. The roast time is about 11 minutes. After the first crack, the coffee is roasted for a remainder of 20% of the time. To obtain the best flavor and taste each coffee or blend has a unique roast profile.

Relative price breakdown:

45%

the price Café Cielo de Oro pays its partner farmers for their parchment, expressed as price for green (milled) coffee. Dry-milling costs and Café Cielo de Oro’s export fee.

20%

Importing, financing, shipping bureaucracy, sampling and financing costs.

35%

Total shipping costs from Veracruz to Europe, through customs and to our warehouse. Because we are still relatively small in the Netherlands and ship in small amounts, our shipping costs are relatively high

About the Mexican farmers

Our coffee hails from Tenejapa, a vibrant municipality nestled within the highlands of Chiapas, Mexico. This region holds a deep connection to coffee cultivation, shaped by generations of indigenous Tzeltal and Tzotzil farmers who have meticulously honed their craft. Tenejapa's fertile soils, high altitudes, and unique microclimate create optimal conditions for exceptional coffee beans..