Huehuetepan Natural Anaerobic
Carlos Cadena Valdivia is redefining specialty coffee in Mexico. As a third-generation producer, he has steered his family’s farms—Finca Pocitos and Finca Huehuetepan—towards a relentless focus on quality, experimenting with innovative processing methods to bring out the best in every bean.
This Typica lot showcases that dedication. Hand-picked at peak ripeness, the cherries are carefully sorted to remove any imperfections before beginning a 200-hour anaerobic fermentation at 20°C in food-grade tanks. This extended fermentation enhances complexity, unlocking vibrant fruit notes and deep sweetness.
After fermentation, the cherries are spread on raised beds and exposed to the sun to halt the process at just the right moment. They are then slowly dried for 23 days under partial shade, with constant monitoring of temperature and moisture to ensure consistency and clarity in the cup.
Carlos Cadena Valdivia is redefining specialty coffee in Mexico. As a third-generation producer, he has steered his family’s farms—Finca Pocitos and Finca Huehuetepan—towards a relentless focus on quality, experimenting with innovative processing methods to bring out the best in every bean.
This Typica lot showcases that dedication. Hand-picked at peak ripeness, the cherries are carefully sorted to remove any imperfections before beginning a 200-hour anaerobic fermentation at 20°C in food-grade tanks. This extended fermentation enhances complexity, unlocking vibrant fruit notes and deep sweetness.
After fermentation, the cherries are spread on raised beds and exposed to the sun to halt the process at just the right moment. They are then slowly dried for 23 days under partial shade, with constant monitoring of temperature and moisture to ensure consistency and clarity in the cup.
Original: $25.28
-70%$25.28
$7.58Description
Carlos Cadena Valdivia is redefining specialty coffee in Mexico. As a third-generation producer, he has steered his family’s farms—Finca Pocitos and Finca Huehuetepan—towards a relentless focus on quality, experimenting with innovative processing methods to bring out the best in every bean.
This Typica lot showcases that dedication. Hand-picked at peak ripeness, the cherries are carefully sorted to remove any imperfections before beginning a 200-hour anaerobic fermentation at 20°C in food-grade tanks. This extended fermentation enhances complexity, unlocking vibrant fruit notes and deep sweetness.
After fermentation, the cherries are spread on raised beds and exposed to the sun to halt the process at just the right moment. They are then slowly dried for 23 days under partial shade, with constant monitoring of temperature and moisture to ensure consistency and clarity in the cup.
