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Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

Enter Code Drinkcolor30 to Receive 30% Off Your First Order in A New Subscription!

Mexico Veracruz Las Lomas

Regular price $ 21.00

Unit price per 

only -10 left in stock

MEXICO

LAS LOMAS

BUTTERSCOTCH, DATE, LIGHT CITRUS, CARAMEL

A rich and traditional coffee from Coatepec, Veracruz. This is the coffee that put this city on the map as the coffee hub of Veracruz, and largely, Mexico. Aromas of nuts and butter cookie with flavors of butterscotch, date, light citrus, and caramel. Pour me another, por favor!

 


BEAN DETAILS:

ORIGIN: Coatepec, Veracruz, Mexico
PRODUCER: Various smallholder producers
ELEVATION: 1200-1800 masl
VARIETY: Typica, Marsellesa, Garnica
PROCESS: Washed, 48 hours fermentation in concrete tanks, mechanically dried for 60 hours, 
TASTING NOTES: butterscotch, date, light citrus, caramel
ROAST TYPE: Light/Medium

Farm Level

Coatepec, Las Lomas - Veracruz, Mexico

Regional Context

In Coatepec, coffee production is regarded as a longstanding tradition. Producers in the area describe it as work that requires year-round dedication and has been passed down through generations. Coatepec is a city located in the central mountainous region of Veracruz, Mexico, known as the orchid capital of the country. The city is surrounded by diverse topography, including trails, hills, and waterfalls.

Geographic Access

The city of Coatepec sits approximately one and a half hours from the Veracruz airport. From there, it takes about 15 minutes to reach the community of Las Lomas. Farms in Las Lomas are located near the center of town, providing relatively easy access compared to more remote coffee-growing areas. Despite the proximity between city and farm, the landscape shifts quickly from urban areas to jungle terrain.

Economic Context

Producers located closer to the city often have access to additional work outside of coffee production. Those living farther out rely solely on agriculture, making them more susceptible to external pressures such as fluctuations in inflation, coffee prices, and the cost of fertilizer.

Volcanic Terroir and Climate

Las Lomas is situated at the base of the Cofre del Perote volcano, a location that offers both advantages and limitations. The volcanic soil is fertile and well-suited for a wide range of crops. However, the area is exposed to cold northern air from the Gulf of Mexico, which creates a risk of frost at higher elevations. As a result, coffee is typically only grown up to 2,000 meters above sea level.

Agricultural Diversity and Farm Structure

In addition to coffee, local producers grow corn, lemons, avocados, and various vegetables, both for household consumption and local sale. Farms in this area are small, generally between 2 and 3 hectares. Most harvest work is carried out by family members, and it is uncommon for producers to hire external labor.

Traditional Farming Practices

Shade for the coffee is provided by native tree species such as banana, Chalahuitl, and Encino. The use of organic materials, including chicken manure, is common for fertilization, reflecting the producers' preference for traditional and organic methods.

Processing Model

Unlike regions where producers process and sell their coffee in parchment, Las Lomas follows a different model. The coffee is transported in cherry form by truck to a central collection center in Coatepec, where fermentation and drying take place.

Cultural Heritage

Although Las Lomas once had a strong indigenous cultural presence, many pre-Hispanic traditions have diminished over time. Today, Catholic religious practices are dominant in the area. One example is the annual festival of San Jerónimo, which is celebrated each September.

Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!
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