Meza coffee

Farms

Our farms are located at heights from 1,380 to 2,046 M.A.S.L (4,527 to 6,712 F.A.S.L). Its soils, rich in organic matter and volcanic minerals, allow us to manage pH levels of between 4.5 and 5.0. They are located in the Cordillera Apaneca-Ilamatepec, a region with the highest coffee production in the country, an area known for its temperate climate, lush vegetation, dense fog during the rainy season and low temperatures to 18 °C (64.4 °F). Due to its abundance of native flora and wildlife, environmental protection policies are implemented, prohibiting hunting and felling trees.

Processing

The processing methods we currently use: Washed, Natural and Honey. Obtaining a parchment coffee that is then dried in African beds indoors, to avoid direct contact of the sun. We adapt to the requirements of preparation of international markets such as special preparation, both American and European. Maintaining low or no levels in terms of defects with screens of 15 and 16. Our warehouses are conditioned to maintain the highest quality standards where humidity is maintained between 10.5% to 11.5%.

Our coffees

Our coffees have the following profiles:

Floral aromas, bright citrus acidity, floral flavors like jasmine and final honey bee flavor juicy residual.

Sweet aroma notes such as tofi, creamy and full body, vanilla and sweet flavor, final caramel flavor.

Cup with good acidity and sweet brown and residual flavors like red apple and peach.

We have been blessed to be allowed to produce high quality coffee, reaching cup scores of up to 88 points. This has been thanks to our coffee varieties, the location of our farms, a high-quality production and processing process and the collaboration of our highly trained human workforce.