13th December

13th December

Mexico Carlos Cadena


Roastery: Fiftybeans
Altitude: 1 350 m. a. s. l.
Variety: Mundo Maya
Processing: Natural

Taste profile

Mango-cherry ipa, cocoa nibs, red fruit


Carlos Cadena, a fifth-generation coffee farmer, has been in the coffee world since his youth. The family farm, Finca Huehuetepan, is located in the Cosautlán de Carvajal region of the state of Veracruz, Mexico, and reaches an altitude of 1,350 metres on 23 hectares.

The history of the farm dates back to 1950, when it was acquired by Carlos’ grandfather. After his sudden death, the farm was taken over by Carlos’ mother, who took over the traditional way of cultivation, keeping varieties such as Typica. With the arrival of Carlos’ father, the farm began to undergo changes – separation of varieties and innovations in coffee processing.

Carlos did not become actively involved in the farming business until after completing his undergraduate studies. The Taza Excelencia Mexico competition in 2012 opened up new opportunities for him. After placing 6th, he decided to revolutionize coffee processing. He began to systematically change the farm, dedicating himself to education and participating in competitions. In 2023, he won 3rd place at the Cup of Excellence with his unique blend of Gesha and Pacamara.

The Huehuetepan farm features a diverse range of coffee varieties, including Sarchimor, Anacafe14, Mundo Maya, Typica, Pacamara and Gesha. Carlos and his family pay attention to each field, carefully sorting and identifying whether it’s a new variety or a traditional Typica.

They prefer the natural method of coffee processing, with fermentation in dark grey plastic containers and drying in the sun or on African beds. The process begins on the farm and ends in the export warehouse, where each sample is stored in GrainPro and jute bags until the coffee is ready for sale.

Chicas, the company that purchased five lots from the farm, appreciated Typica’s unique flavor profile. These coffees, four of the Mundo Maya variety and one of the Bourbon variety, were carefully selected and tasted both on the farm and in Europe during a short visit. The harvest took place between March and May 2023.

Preparation method: Hario Dripper V60
Grinding: 42 clicks on the Comandante
Water temperature: 100 °C
Amount of coffee: 15 g
Brew time: 2:45

0:00 – 50 g bloom (quick stir)
0:30 – top up to 100 g
1:00 – top up to 150 g
1:30 – top up to 200 g
2:00 – top up to 250 g

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