Mexico Anayanshi
Honey Anaerobic
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TASTING NOTES 

Honey, raspberries, sugarcane

Sweet with a silky body

This coffee is grown by Anayanshy Oltehua Tezoco and her family on the Pipitzotla farm, located in the Zongolica region of Veracruz. At an elevation of between 1,200 and 1,300 meters above sea level, Anayanshy works with the Colombia and Sarchimor varieties, paying close attention to every detail of the cultivation and processing.

For this lot, Anayanshy used an anaerobic honey process, which brings out sweet, citrus, and fruity notes, accompanied by a silky body and an enveloping texture. The result is a complex and balanced cup that reflects both the terroir and the care taken by its producer.

This coffee represents not only Anayanshy’s work, but also that of many coffee farmers who face significant challenges on their farms in producing high-quality coffee. At the Pipitzotla farm, there are few hours of sunlight—a key factor for the honey process, since it requires careful drying in which the mucilage caramelizes under the sun’s rays. For this reason, Anayanshy must transport her coffee to another farm with greater sun exposure, which involves more effort, logistics, and additional costs.

For Anayanshy, there are two particularly meaningful moments during the season: collecting the parchment from the drying beds while playing with her nephews, and lunchtime in the middle of the harvest, when her father leads a prayer in the field to give thanks for the food and for the community.

However, the road has not been easy. As a young landowner, she is often not taken seriously. Some workers are reluctant to cooperate simply because she—and not her father—is in charge of the farm.

His big dream is to compete in the Cup of Excellence, win this prestigious competition, and—together with his family—purchase the equipment they still need to continue improving the quality of their coffee.