There’s a buzz about coffee in Puerto Vallarta, and it’s nothing to do with the caffeine content. Sarah Holt tours a coffee plantation to find out why…
Not since George Clooney started advertising Nespresso has coffee held my attention for so long. La Quinta coffee company is smuggled away in a part of the Sierra Madre Mountains where there’s no mobile phone reception. It’s run by 4 generations of the same family. And they produce the sort of coffee that’s worth going half way round the world for.
The family’s coffee trees are grown among citrus trees, which helps to produce better bounties. Harvest takes place in May every year and the family pull the beans from the trees by hand. They’re then dried in the sun until they’re ready to be roasted.
There’s a science behind the perfect roast. The roasting machine has to be a perfect 230 degrees, and you have to roast the beans for 40 minutes to make the sort of blend we’re used to in the UK.
Then the family get creative. As well as selling their coffee neat, they make a chocolate blend…
Traditionally in Mexico, coffee is taken black and sweetened with cinnamon rather than Tate and Lyle. So, if your instant tastes bitter this morning, take a look at our holidays to Puerto Vallarta.
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Author: El Berwick
Published: July 12, 2013
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