Mexico Anayanshi
Honey Anaerobic
Filter
Price range: from €16.75 to €64.00
Honey, raspberries, sugarcane.
A sweet treat with a silky texture.
| Country | Mexico |
| Region | Zongolica, Veracruz |
| Farm | Anayanshy Oltehua Tezoco |
| Height | 1200 – 1300 meters above sea level |
| Variety | Colombia, Sarchimor |
| Process | Honey Anaerobic |
Sweet with a silky body
This coffee is grown by Anayanshy Oltehua Tezoco and her family on the Pipitzotla farm, located in the Zongolica region of Veracruz. At an elevation of between 1,200 and 1,300 meters above sea level, Anayanshy works with the Colombia and Sarchimor varieties, paying close attention to every detail of the cultivation and processing.
For this lot, Anayanshy used an anaerobic honey process, which brings out sweet, citrus, and fruity notes, accompanied by a silky body and an enveloping texture. The result is a complex and balanced cup that reflects both the terroir and the care taken by its producer.
This coffee represents not only Anayanshy’s work, but also that of many coffee farmers who face significant challenges on their farms in producing high-quality coffee. At the Pipitzotla farm, there are few hours of sunlight—a key factor for the honey process, since it requires careful drying in which the mucilage caramelizes under the sun’s rays. For this reason, Anayanshy must transport her coffee to another farm with greater sun exposure, which involves more effort, logistics, and additional costs.
For Anayanshy, there are two particularly meaningful moments during the season: collecting the parchment from the drying beds while playing with her nephews, and lunchtime in the middle of the harvest, when her father leads a prayer in the field to give thanks for the food and for the community.
However, the road has not been easy. As a young landowner, she is often not taken seriously. Some workers are reluctant to cooperate simply because she—and not her father—is in charge of the farm.
His big dream is to compete in the Cup of Excellence, win this prestigious competition, and—together with his family—purchase the equipment they still need to continue improving the quality of their coffee.
- Dosage: 20 g (average, 7.5 Mahlkonig EK43)
- Water: 300 g at 94
Dumping
3 pours.
- 00:00 up to 60and stir
- 00:50 to 170
- 02:00 to 300
- @5:00 total
TDS: 1.49%. Extraction: 22.35%.
We roast our coffees every week, creating a specific roasting profile for each one of them.
Here you'll find general guidelines on what Roasting and grinding to choose based on the equipment you have. These are just some basic recommendations, so we suggest you experiment with our coffees yourself.
| Do you have Molino? | Coffee maker | Roast | Grind |
|---|---|---|---|
| No | Italian (mocha), espresso | Espresso | fine |
| Drip coffee maker, V60, Aeropress, French press, French press | Filter | Media | |
| Yes | Italian (mocha), espresso | Espresso | Whole bean |
| Drip coffee maker, V60, Aeropress, French press, French press | Filter | Whole bean |
COMMITMENT TO FRESHNESS
The coffee you will receive will normally take about 5-10 days from the roasting date.
Remember that coffee is at its best 2 to 6 weeks from the roasting date and will remain absolutely delicious for up to 8-10 weeks.
We guarantee that your coffee will have been roasted no more than 22 days prior to the day it is shipped from our Roastery to you. The best-by date for all our coffees is 4 months from the roast date. Store in a cool, dry place. Ingredients: naturally roasted coffee (100%).
- 24h delivery in Spain and Portugal.
- Delivery 3-5 days rest of Europe.
- Order before 10:00 a.m. for same day shipping.
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