Finca La Estancia Mexiko Filter

Marc Antonio Cadena runs the farm La Estancia in the fourth generation. Sustainable cultivation is important to him, because it guarantees the best coffees. He only harvests ripe cherries - the flavor profiles of his coffees are complex. The brewed beans of this Caturra lot smell of sweet apricot. In the cup you taste passion fruit and blueberries.

About the Coffee
Finca La Estancia Specialty Coffee is a fruity Caturra variety grown in Guerrero, Mexico. This variety is a mutation of the Bourbon family and originated in Brazil in 1937. The yield is relatively high compared to other varieties. However, if the plant produces too many coffee cherries, it can cause the plant to die. Therefore, it is important that the plants are all well cared for and looked after. Good farm management is, as Marco Antonio Cadena operates on his finca, essential.
Thanks to anaerobic fermentation, a processing method in which the coffee is processed in a completely sealed fermentation tank with little oxygen, a very expressive flavor profile develops. Through the flavor, notes passion fruit, blueberry, as well as dried apricot, a balanced and gentle harmony of fruity and sweet flavors is developed.

About the farm
The family farm La Estancia was founded in the 1950s. Marco Antonio Cadena runs the farm in the fourth generation. Since the beginning, he was committed to improving social conditions - sustainable cultivation and environmental protection are, especially, very important to him.
During the harvest season on the farm "La Estancia", from January to March, Marco Antonio receives 50 workers who are dedicated to producing the best coffee in the region. During these months, the workers live on the farm and receive food and a place to sleep. Marco Antonio plans to continue to develop programs for the social protection of his employees, to carry out an improvement of the facilities, to continue training to perfect its processes and to integrate an organic coffee production.

As one of the ecological measures, the cherry peels on the farm are reused as compost for the coffee plants or given as cattle feed to the surrounding farms. The production of Specialty Coffee at Finca La Estancia is constantly monitored in all processes. Marco pays special attention to the cutting and harvesting of the ripe cherries. For him, the quality, and not the quantity, is clearly the focus.