Carlos Cadena
I represent the fifth generation of coffee growers in my family. My father began transforming traditional farming practices by introducing new varieties and tree pruning techniques. In 2012, I placed 6th in the Taza Excelencia Mexico competition, which initiated a new phase of development for the farm. We started experimenting with varieties, processing methods, and precise field sorting. In 2023, I achieved 3rd place in the Cup of Excellence with a Gesha and Pacamara blend.
Our farm, purchased by my grandfather in 1950, operated traditionally for many years. After his death, my mother took over the farm, and later my father implemented changes. Thanks to the unique microclimate and soil near the ravine, our Typica stands out with a stable, floral flavor that is both sweet and balanced.
Mundo Maya
The coffee is processed using the natural method with a 48-hour anaerobic fermentation, followed by drying on African beds for 23 days at a controlled temperature (up to 40°C). Floaters are removed from each batch, a traditional method used to eliminate unwanted materials before transporting the coffee to the processing area, where it undergoes further fermentation and drying.