Although Mexico has been producing coffee for more than 230 years, the country is not really known for its coffee. Our Robusta Agata is produced by Don Antonio Luttmann and his family, 3rd generation coffee producers, on the Alianza farm in the Soconusco region of Chiapas. The growing area borders on Guatemala; in the Sierra Madre you will find the necessary altitudes and the volcanic soils that are well suited for growing coffee. The coffee grows at around 1000 meters above sea level, the cultivation is ecological and sustainable (e.g. certified by the Rainforest Alliance). Harvesting is carried out by hand between January and March.
Robustas do not have a good reputation; it is rather frowned upon by many specialty coffee roasters. This is partly due to the earthy and powerful aromas. Nevertheless: It is indispensable in Italian coffee culture, and we ourselves have to admit that we love Robusta pure or in an espresso blend. The Robusta Agata also has excellent quality and an unusually clean and balanced taste profile with a good sweetness.
This coffee consists of 100% Robusta and was roasted in the classic and gentle drum roasting process up to the second crack. The long roasting time of 17 minutes and the dark roasting result in a coffee that has intense chocolate and nutty flavors and a long finish. A strong but elegant espresso with an incredible crema that can also be drunk pure. At the same time, it also works wonderfully with milk in a cappuccino.
We recommend to mix the coffee with our Single Origin “Yeti”. An assemblage that complements each other very well. There are (almost) no limits to trying it out yourself to get the perfect blend.
The coffee has several important quality features:
Shadegrown: Coffee is susceptible to the sun and needs shade in order to be able to grow properly and properly. Coffee with the label “Shadegrown” grows in a plantation with shady trees.
Hand picking: Harvesting by hand is time-consuming and labor-intensive, but it enables the farmers to harvest the ripe beans in a targeted manner and is essential for the good quality of a coffee. Of course, the coffee is then sorted several times by hand and checked for quality.
Washed (wet preparation): With this high-quality and complex preparation method, the washed coffee is first separated from the pulp using a special machine, the so-called “pulper”. The slime layer is then removed by fermentation in the water tank. The coffee bean is then dried in the sun. This preparation method creates clean and elegant coffees in the aroma. The fine acids contribute to a balanced coffee taste. The taste profiles of the different terroirs are better expressed through the wet preparation.
