Mexiko Carlos Cadena
Code: 2119/250 2119/1 2119/251 2119/2 Choose variantRelated products
Product detailed description
Roaster's comment: "I met Carlos at the World of Coffee in Athens in 2023, where I tasted his Mundo Maya for the first time. It's an amazing coffee from a great person, and I'm happy that we can have it in our offering again. Enjoy this intense and beautifully sweet natural coffee!"
Farmer: Carlos Cadena
Country: Mexico
Location: Veracruz
Variety: Mundo Maya
Processing: Natural
Altitude: 1100 - 1400 meters
Harvest: Spring 2025
Flavor Profile: Baklava, plums, yellow kiwi
Fruitiness: 3, Sweetness: 5, Body: 5
Preparation: Ideal for filter coffee
Edition: Explorer
Producer's Story
Carlos Cadena represents the fifth generation of coffee farmers in the Cosautlán region. The family tradition dates back to the 1890s, when his great-great-grandfather began processing coffee cherries in wooden tanks. Today, Carlos and his family own six farms. Despite the family's deep roots in the region, Carlos is the only one who has stayed in Cosautlán – his passion for coffee is so strong that he turned down moving to Veracruz city, where the rest of his relatives live.
The turning point came between 2013 and 2014 when coffee rust struck the region. Carlos' father realized that traditional methods were no longer sufficient, so they began collaborating with experts to adopt a more scientific approach to farming. Carlos himself says that coffee is not just a job for him, but a hobby. In his free time, he enjoys cupping – ideally every day. This dedication to quality has paid off – he has been a regular participant in the Cup of Excellence (COE) since 2012. Experimenting with different processes and varieties earned him 3rd place in the Mexican COE in 2023 and even 1st place in the experimental category in 2024.
Processing
This coffee is processed using the dry (natural) method. The process starts on the harvest day, when the cherries are first sorted by ripeness and quality, and then washed to remove impurities. The key sorting stage occurs in water tanks (float tanks), where defective and damaged cherries, which float on the surface, are separated from high-quality beans, which sink to the bottom.
After sorting, the cherries are spread on raised African beds or patios. The drying process, which lasts on average 30-40 days depending on the weather, requires the cherries to be turned regularly to ensure even drying and prevent unwanted fermentation. The result is a coffee with a full body and a distinctive character that reflects the variety.
Additional parameters
| Category: | Coffee |
|---|---|
| Type of preparation: | Filters |
| Země původu: | Mexiko |
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