GourmetCoffee Specialty - Mexico SV Kitos 250g

Flavour profile: red cherry and mango with dark chocolate and cream

Altitude: 1600m

Processing method: Red Honey (a little cherry remains on the bean, which gives the coffee its characteristic sweetness when dried)

Location: Tomatlan, Veracruz, Mexico

Variety: Costa Rica and Colombia

Owner: Dam Reyes

Packing: 250g

Importer: Falcon Coffees

Roaster: Beansmith

What is Gourmet Coffee Specialty?

It's a true specialty coffee that has been carefully selected and roasted for us by a select roaster, Beansmith. There are many definitions, one of the more specific ones from the SCA (Select Coffee Association) states that they are coffees that score at least 80 out of 100 in a professional evaluation and have no accurately mentioned defects in taste. You'll also find 100% transparency (farms, importer, roaster and retailer) with our select coffees.

What's different about our selection coffees?

Don't expect a distinct bitterness in the coffee, as they are roasted lighter than regular coffees. As a rule, you will find more fruity flavours in them. All of our coffees are primarily intended for home brewing like filter coffee, but that doesn't mean they can't be interesting in a mocha pot.

Information from the farmer

The Kitos Cafe project started in 2018 on the family farm Finca del Cerro de Chiltepec Dam Reyes. It is a farm located on top of a hill in a mountainous area on the border between Tomatlán and Coscomatepec. What makes it stand out is that it is an area full of vegetation with beautiful views of the surrounding towns. The field work on this farm is carried out with great discipline, with a focus on creating and maintaining the natural ecosystem of the area, thus achieving a high quality coffee that has been awarded as one of the best coffees in Mexico. Dam is currently leading the overall initiative at Kitos with his partner Hugo.

This batch, processed using the Red Honey method, consists of Costa Rican and Colombian varieties. The cherries are selectively harvested and depulped before being laid out on elevated African beds to dry in the sun. The Red Honey process leaves a layer of mucilage on the beans that caramelizes in the sun, adding depth of flavor and sweetness to the coffee. The drying time is carefully monitored and depends on the aroma and hardness that the beans acquire during the drying process.