Mexico Carlos Cadena

Carlos Cadena is no newcomer to the coffee world. As a fifth-generation farmer from the Cosautlán region, he combines a family legacy dating back to the 19th century with relentless experimentation. Among the results of his efforts is 3rd place in the prestigious Cup of Excellence Mexico 2023 competition. This lot from Finca Pocitos shows just how great naturally processed Mexican coffee can taste when given the utmost care.

From a velvety filter to a sparkling Sangria on espresso

The profile of this coffee is built on a full body and honeyed sweetness, with each brewing method highlighting different nuances:

• As filter coffee: A sweet coffee with a velvety body. Dominant notes of dark grapes and yellow pears are complemented by the exotic flavor of physalis and a delicate cocoa finish.

• As espresso: The juicy character of red wine and blood orange comes to the forefront. The flavor recalls aronia and sangria, while the aftertaste leaves a pleasant note of nut butter.

Carlos Cadena: An innovator with respect for nature

Carlos farms with his family across six farms, but Finca Pocitos (20 ha) is a special project established in 2015 together with his father.

• The road to success: Carlos’s achievements in the Cup of Excellence are the result of years of studying flavor profiles and consulting with experts. Incidentally, Carlos also attended courses at Finca Chelin, a farm close to our hearts, with whose coffee we represented the Czech Republic at the World Barista Championship in Athens.

• Sustainability: The farm places strong emphasis on ecology — composting coffee pulp and operating its own rainwater harvesting system for irrigation.

Mundo Maya: Resilience and sweetness at 26° Brix

This lot consists of the Mundo Maya variety, a cross between Sarchimor and Ethiopian heirloom varieties. This combination provides natural resistance to coffee leaf rust while also delivering excellent flavor potential.

1. Harvested at peak sweetness: The cherries are picked at a high level of ripeness, when they reach a sugar content of 26° Brix.

2. Natural process: After sorting, the cherries rest for 12 hours in storage to stabilize.

3. Traditional drying: They are then dried on sunny terraces for 22–25 days, until the beans develop their final honeyed sweetness and rich body.