Mexico Honey Process Marsellesa -Doña Eva

Pour over brews yield a fruited cup that fits right in with our top tier Centrals American coffee. Berry-like vibrance, honey sweetness, red berry, apple, tart rhubarb and a walnut finishing note. City to City+.

$6.65
In stock
87.4
  • Process Method Honey Process
  • Cultivar Modern Hybrids
  • Farm Gate Yes
Region Ixhuatlan, Veracruz
Processing Honey Process
Drying Method Raised Bed Sun-Dried
Arrival date July 2019 Arrival
Lot size 30
Bag size 69 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Marsallesa
Grade SHG EP
Appearance .7 d/300gr, 16-18 Screen - you will find some partial quakers in the roast
Roast Recommendations City to City+
Type Farm Gate

Doña Eva Orea's small farm is in located in the mountainous Ixhuatlan area of Veracruz. Her farm sits at 1350 meters and is planted in a cultivar called "Marsellesa", which is derived from a hybrid of Villa Sarchi and Timor Hybrid. It was bred for dwarf stature (easier to hand pick), high yield, and disease resistance. But it also has proven to yield a complex cup too when grown in higher altitude regions. This is a honey process lot, Doña Eva first runs the ripe cherry through the depulper but leaving as much of the sticky fruit mucilage intact. She's built out raised beds for even drying too, where the fruit-covered seed will lay to dry for up to a few weeks. The cup is fruited and sweet and shows off impressive acidity when roasted light. Like dry process, the coffee beans have a fair amount of silver skin intact and therefore produce more chaff than washed coffee when roasting. 1st cracks are audible and loud though, so no issues judging roast development if you're having trouble getting a good look at roast color. 

Honey sweetness followed by dried apple and roasted nut are the initial smells I pick up on in the ground coffee. I imagine honey processing plays a role in some of the fruited smells/flavors. Thankfully it didn't seem to deaden acidity in the brewed coffee! City roasts have berry-like vibrance, blackberry or ripe raspberry. It's a lively cup, an adjective I don't use often for coffees from Mexico. The cooling cup has some fresh fruit flavors when roasted light, like apple, red berry, tart rhubarb along with a nice walnut finishing note. I wouldn't roast this coffee dark as it doesn't express the chocolatey roast tones you might find in some of our other Central American coffees. This one's about fruit and nut, sweetness and acidity. It's complex when roasted light (City/City+) and pour over brews yield a fruited cup that fits right in with our other top tier Central American coffees.