05
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Description
Finca Moctezuma, located in Crucero de Zapata, is a prestigious coffee estate managed by Rosa Elisa Morales Sampieri. The finca has been dedicated to coffee cultivation for around 60 years, maintained by a family deeply rooted in agricultural traditions. Today, Finca Moctezuma is recognised for its commitment to sustainable practices and the production of high-quality coffee.
Located at an altitude of 1,230 metres above sea level, the estate grows Bourbon, Colombia and Geisha varieties. This specific lot, called Rosa Elisa, consists of three bags of green coffee, each weighing 69 kg. The finca employs around 20 workers throughout the year and covers an average area of nine hectares.
Finca Moctezuma uses various shade cultivation techniques and follows organic farming practices. The coffee is grown using artisanal and natural methods, with selective harvesting and periodic renewal of the plots. After selective harvesting, the cherries are left to rest for 48 hours before being pulped and fermented for 24 hours. The coffee is then washed and sun-dried on mats before being stored.
Una volta lavorato, il caffè viene conservato su pallet in un magazzino specializzato per circa tre mesi prima dell’esportazione. Questa attenta fase di stoccaggio garantisce che il caffè mantenga la sua qualità superiore e la sua freschezza.
Aromatic notes
Sweet biscuit, dark chocolate, lime, brazil nuts, caramel crunch, cherry nougat, soft spice
Coffee/Farm
Rosa Elisa Morales Sampieri
Altitude
1220
Location
Municipality of Ixhuatlán del Café, VeracruzComune di Ixhuatlán del Café, Veracruz
Varieties
Bourbon, Geisha, Colombia, Typica
Process
Lavato
Origins
Central America
19.05126° N, 96.98403° O
The process
001
There are six ways to prepare single-origin coffee
01
Aeropress
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee (15 gr.)
4. Pour over the water
5. Leave to infuse for 60 s
6. Stir
7. Insert the plunger, press down to extract
02
V60
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee
4. Perform a pre-infusion
5. Add water and extract (brew ratio 60 g/l)
6.
03
Chemex
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee
4. Perform a pre-infusion
5. Add water and extract (brew ratio 60 g/l)
04
Mokkamaster
Instructions
1. Wet the filter
2. Add the coffee
3. Turn on and leave until the extraction process has finished
05
Cold Brew
Instructions
1. Insert the metal filter
2. Add the coffee and wet it
3. Add the paper filter to the coffee
4. Add a carafe under the dispenser
5. Open the tap and wait for the extraction to finish
06
Moka
Instructions
1. Put the coffee into the filter without pressing it down
2. Heat the water to 80° and pour it into the base until it is just touching the valve (heating the water first reduces the extraction time and any bitter and burnt notes)
3. Put the filter with the coffee into the top of the base, screw on the top part
4. Place the moka pot on the lowest heat setting and with the lid open
5. When the coffee starts to rise, wait about 1 minute, then remove the moka from the heat
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