Espresso No. 7

Summary

A single-origin coffee from the Ixhuatlan del Café region of Veracruz, Mexico, produced by various smallholder farmers in Orizaba as part of the Santuario Project. The coffee is of the Criollo variety, a descendant of Typica. It undergoes a washed fermentation process: cherries are submerged to remove floaters, soaked, depulped with 25% mucilage retained, aerobically fermented for 12 hours, sun-dried on raised beds for 8 days, then slowly dried in Guardiolas. Roasted light, suitable for espresso and other brewing methods. Flavour notes include sweet caramel, smooth milk chocolate, and a creamy body with a lingering aftertaste.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Altitude

1200 - 1800 m.a.s.l

Notes

Caramel, Milk Chocolate, Cream

The roaster

Silver Oak Coffee

Silver Oak Coffee is a specialty coffee roaster based in Cambridgeshire, UK, run by Susanne and Bruce. A small team with big enthusiasm, they roast in small ba…