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Patlanalan - Mexico

Molasses / Prunes / Peach

Patlanalan is a canyon area in the north of Puebla, bordering the state of Veracruz central Mexico. It sits between two volcanoes and receives very cold air from Pico de Orizaba one of the volcanoes - also known in indigenous language as Citlaltepetl.

Coffee is grown here up to 2,000masl, which considering Mexico’s latitude is very high. Given the cool climate, typica and bourbon do very well here. Volcanic soils, cold climate and traditional varietals sounds like the perfect combination for high quality coffees!

Ernesto Perez has carefully selected the best micro-lots from 10 different families to bring us this coffee. Following very strict ripeness criteria, he only uses those cherries that achieve the AA selection (which means less than 5% will be unripe/overripe). The cherries are washed off and make their way through a density sorter in order to get rid of low-density cherries. After depulping, the beans fall into the tanks for an extended 70-hour aerobic fermentation. Parchment is then placed straight on to the raised beds, without washing - making the process semi-washed. Drying is managed on raised beds under shade for 15 days.

It is worth mentioning that this post-harvest process and lot separation protocol is much more meticulous and qualitative than in most mills of Veracruz or Puebla. The use of mechanical demucilager and 80-degree driers is widely common. This meticulous process combined with the geographical potential of Patlanalan creates a beautiful coffee.

Our new Mexican is full of flavour. In the cup there is a soft acidity and a full body, then molasses sweetness with delicate prune and peach notes.

Perfect for all-day coffee drinking!

 

Producer: 10 Small Scale Producers

Origin: Sierra de Patlanalan, Puebla, Mexico

Altitude: 1,600 - 1,900 masl

Varietal: Typica and Bourbon

Processing: Semi Washed

Brew: Aeropress / Espresso