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Clifton Coffee - Mexico: Hacienda Santa Rosa

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Bright citrus acidity with tropical fruit & caramel.

From Clifton Coffee:

Its rare to find a Mexican coffee that gets us all genuinely excited in the roastery but this Cup of Excellence winning microlot from ‘La Hacienda Santa Rosa’ in Veracruz was an absolute winner on the cupping table.

Owned by Olivia Herna´ndez Virues & her husband Ranulfo Lara Pe´rez, this 115 hectare farm produces fabulous washed & honey processed Typica, Bourbon, Mondo Novo, Caturra & Costa Rica as well as recently introduced rust resistant varietals such as Marsellesa and Oro Azteca that are full of vibrant & juicy tropical fruit flavours, bright acidity & syrupy toffee-like mouthfeel.

The goal of the Santa Rosa Teocelo team is to survive the adverse conditions confronting the coffee sector today so that they can continue to be a place of refuge for the biological diversity of the region and continue contributing to the regional economy whislt continuing to develop their coffee quality within the specialty sector.

In order to achieve these aims, the owners of Santa Rosa are constantly innovating & reinvesting in order to provide a sustainable revenue streams as well as education for both staff (pickers) and visitors/locals alike.They also grow and sell lemons, oranges & pepper to in the local markets, they’ve established a small roastery to serve the local community & they have built a small eco-hotel & restaurant next to the farm for visitors to be able to spend more time on the farm itself.

We loved this coffee the moment we first cupped it, so much so that all of us in the roastery mistook it for a Kenyan! Think lemon, blackcurrants, hints of tropical fruit, shortbread & light brown sugar. Stunning both as filter and espresso & exceptional value for a coffee of this quality.

Altitude: 1250m
Farm/Coop: Hacienda Santa Rosa Teocelo
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Central America/Mexico - Santa Rosa Teocelo, Veracruz
Owner: Olivia Hernández Virues & her husband Ranulfo Lara Pérez
Process Method: Washed
Varietals: Typica, Mondo Novo, Caturra, Costa Rica, Oro Azteca & Marsellesa

When do we roast and post your coffee?

We roast 5 days a week on our Diedrich IR-12 & CR-25. We roast and rest our EQ & E1 espressos only to a maximum of 10 days so these coffees will arrive ready to use. All other single origins are roasted to order on the next available roast day & sent out within 24 hours.

We recommend a minimum of 10 days rest past roast day on all our espressos and a minimum of 2-5 days rest on all filter coffees.

TO ENSURE SAME DAY ROASTING, ALL ORDERS MUST BE RECEIVED BY 11am. ANY ORDERS RECEIVED AFTER 11am WILL BE ROASTED THE FOLLOWING ROAST DAY.

All UK deliveries will be charged at a flat rate of £2.75 and sent via Royal Mail 24 service.

Collection available?

No

Delivery prices to United Kingdom


Initial collection: Clifton Coffee - Bristol

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.