Mexico Cherry Madness

Origin

One sip and you're there, wandering through a strawberry orchard under a starlit sky. Mexico Cherry Madness is your coffee daydream come true, bursting with flavours of Milky Way, strawberry jam, and roasted pecans. It’s rich, sweet, and just the right kind of wild.

Grown in Veracruz, this Red Bourbon lot was hand-picked for its standout quality and lovingly processed to bring out its boldest, juiciest notes. If you're chasing that next-level brew with serious personality, you've just met your match.

Milky Way - Strawberry Jam - Pecans

Varietals: Red Bourbon

Altitude: 1450 MASL

Process: Anaerobic Fermentation

Brew Guide (Filter)

Dosage

15g

Output

250mL

Brew Time

2:15-2:45 mins

Preheat 300ml water to 92° Celsius.
Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
Place your dripper and vessel on your scale and tare it.
Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.

Adjust your grind size to change your extraction time:

If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
If your extraction time is too long, try using a coarser grind size.

Production

Behind every cup of Cherry Madness is a meticulously crafted process at the Ixhuatlán del Café Processing Centre, part of Mexico’s celebrated Santuario Project. Nestled at 1450 MASL, this state-of-the-art facility brings together skilled producers, cutting-edge fermentation, and a serious love for exceptional coffee.

This Red Bourbon lot is fermented in two stages using mossto, a rich, sugary cherry juice, to boost complexity and depth. First, the cherries are soaked and fermented whole for 72 hours, then depulped with some mucilage left intact, and fermented again for another 48 hours. The result? A cup with lush, layered sweetness and a long, clean finish.

The beans are sun-dried on African beds for 22 days, then rested under shade for perfect humidity stability before storage. The entire journey is guided carefully by expert hands to ensure quality excellence.

From farm to ferment, every detail is dialed in to give you a brew worth obsessing over. You didn’t just buy a coffee, you found your coffee soulmate.