Arrived October 20th, 2021
Forward purchased 20 x 60kg bags of Finca Huehuetepan CM Honey Typica
Seven (7) bags of this lot have been booked by PERC Coffee in Savannah, Georgia
One (1) bag of this lot have been booked by House of Funk Roasting in Vancouver, British Columbia
One (1) bag has been booked by Seth Taylor Coffee by Design in Toronto, Ontario
One (1) bag has been booked by Alternate Route Coffee in Leduc, Alberta
Located in the state of Veracruz, in the municipality of Cosautlán de Carvajal with an average altitude of 1350 and optimal climactic conditions for specialty coffee. Finca Huehuetepan is approximately 19 hectares of production area, operated by Carlos Cadena.
Throughout the farm there is a water re-capture system that's used to re-distribute water to the coffee plants. With a wet mill integrated onto the property, Carlos is focusing on producing specialty coffees, with new developments of fermentation practices over the last few years. Washed coffees are done at the wet mill, whereas naturals are taken to a specific spot which he has found ideal for processing and drying, to ensure clean, sweet and uniform flavour profile.
There's a focus on the sustainability of the land, with a large commitment to reusing as much of the byproduct of coffee as possible, with cherry pulp going back into compost and other beneficial plants scattered throughout the coffee plants. Here they grow Typica, Garnica, Mundo Novo, and Yellow Caturra, which have been growing on this farm for three generations. Though it's not certified organic, this coffee has never seen commercial composts / fertilizers.
Finca Huehuetepan has participated many times in the Cup of Excellence and achieved 16th place this year with a washed coffee, similar to this one.
This coffee was sourced in collaboration with our close friends, Julio and Daniela of La Nacional Coffee.
Price Forward paid per kilogram: $10.33USD FOB
Process: Carbonic Macerated Honey Typica
Producer: Finca Huehuetepan
Total kilos purchased: 1800kg (20 x 60kg Bages)
Harvest date: February 2021
Fermentation: Pulped and fermented in stainless steel tanks for 96 hours
Drying time: approximately 20 days on raised beds
Drying temperature: 31°C Max. - 13°C Min.
Altitude: 1380 masl
Region: Veracruz, Mexico