Region. XICO, VERACRUZ
Producer. ALBERTO VIRUES FIUMARA
Process. LA MOLÉCULA | ROBERTO ZAPATA
Availability. 50Kg ecotac + yute bag
ABOUT THE COFFEE
Variety. TYPICA - BOURBON
Process. HYDRATED HONEY-FTX | 1250MASL | 200hr Aerobic Fermentation, 14 day average 50% shade - 50% sun in African raised beds. Mechanical and manual profile classification. 12% DT highlights the goals of this process in this specific coffee.
ABOUT THE CUP
Fragrance. Mandarin, honey, almond.
Flavour: Honey, plum, caramel, sweet mandarin, almond, cashew.
ABOUT THE PRODUCER
La Molécula, by Oro Vivo, was created in 2005 with the goal in mind of rekindling the Mexican Coffee scene during its toughest times. Roberto Zapata, founder of the company, always saw the potential and decided to bring local producers together in this project, helping them achieve better results as well as getting better pay for their specialty production.
Roberto Zapata studied agronomy as a result of his passion for the countryside and cultivation. He also is a designer of 100% MEX roasting equipment, representative of CUBIKA LAB, creator of LA MOLÉCULA micro mill, developer of extended fermentation processes for the past five years and roaster.