For 3 years now, the ITZAE estate innovates in coffee processing methods with a dual objective: propose a new coffee cultivation in Mexico reinforced by roasting at origin, and improve the quality of life of the inhabitants of a remote region.
This remote area was severely affected by the very strong earthquake of September 7, 2017. The estate gives it a chance to come back to life.
Catimor and Yellow Bourbon varieties are organically grown in harmony with the local ecosystem on this very promising mountainous land of 60 hectares.
By rediscovering a craft and qualitative culture and switching to roasting at origin, Mexican coffee enters a new era through this project that brings together all the activities of the seed to the cup.
Unable to control the quality of his coffee with roasting alone, he quickly realized that he had to go upstream up the coffee cultivation by creating an estate allowing a qualitative intervention from the very start. In this logic, the ITZAE domain was born, involving the motivated local population, rebuilding itself in the aftermath of the earthquake.
The strength of the estate is the mastery of the various techniques of fermentation and processing of the beans, especially the honey method that it proposes in three declensions.
This coffee is the second variation of the "honey" preparation method of the estate. It presents its own personality and complexity, and will attract the attention of those who want to be surprised by a new coffee experience.
This café illustrates the estate’s high degree of mastery of the "honey" method of preparation. Because of its rarity, it also deserves a careful and open-minded tasting.
This coffee is prepared using a seemingly simple method (drying whole cherries in the sun), but which actually requires constant monitoring. This complexity of implementation leads to an extraordinary result when nothing is left to chance.
This coffee is the classic version of the estate's coffee. It brings Mexican coffee to a new level through the special care taken in its making.
This coffee is a perfect starter for those who want to discover coffees following the "honey" method of preparation. The aromas developed are subtle and reveal the unsuspected potential of the beans.