Mexico

Mexico

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Huehuetepan Natural Anaerobic

Name: Huehuetepan Natural Anaerobic
Brand: Edelmira
SKU: HUHUETEPAN-NATURALANAEROBIC-HALF
Price: 23.95 EUR
Availability: OutOfStock

€23,95 EUR
As low as: €23,93

€23,95 EUR

87.0 Cup Score

Carlos Cadena Valdivia is redefining specialty coffee in Mexico. As a third-generation producer, he has steered his family’s farms—Finca Pocitos and Finca Huehuetepan—towards a relentless focus on quality, experimenting with innovative processing methods to bring out the best in every bean.

This Typica lot showcases that dedication. Hand-picked at peak ripeness, the cherries are carefully sorted to remove any imperfections before beginning a 200-hour anaerobic fermentation at 20°C in food-grade tanks. This extended fermentation enhances complexity, unlocking vibrant fruit notes and deep sweetness.

After fermentation, the cherries are spread on raised beds and exposed to the sun to halt the process at just the right moment. They are then slowly dried for 23 days under partial shade, with constant monitoring of temperature and moisture to ensure consistency and clarity in the cup.

Processing method

Experimental

Main flavour notes

Ripe Cherry | Plum | Banana

Varietal

Typica

Harvest period

Feb-24

Altitude

1450 masl

Screen

+16

Species

Arabica

Original packaging

Grain Pro in Jute Sacks

Region

Veracruz
See on a map

Recommended brewing method

Filter, V60, Pour Over, Aeropress

Samples Unavailable

Roasted samples are roasted using the most suitable representative profiles and may delay delivery.

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Cupping Report

By Max Pepinster from Edelmira Coffee

87.0

CUP SCORE

Fragrance

8.5

Flavor

8.5

Acidity

8.25

Aftertaste

8.0

Balance

8.0

Body

8.0

Overall

8.25

Cupping Notes

A vibrant cup with bold notes of ripe cherry, plum, and banana. Its complexity offers a balanced mix of fruity sweetness and a touch of funk. Best enjoyed with a slow brew method to fully unlock its depth and character.

Report By

Max Pepinster

Edelmira Coffee

Meet your producer

Name Carlos Cadena

Year Started 2012

Location Finca Pocitos and Finca Huhuetepan See on a map

Carlos Cadena Valdivia is shaping the future of Mexican coffee. A third-generation producer from one of the country’s most respected coffee families, he is stepping up as his father hands over the reins, determined to push quality to new heights. His first major decision was to shift the family’s focus from conventional coffee production to high-quality specialty coffee, bringing his siblings on board with the vision.

In 2019, he began transforming Finca Pocitos and Finca Huhuetepan. A new nursery was established, and traditional high-yield varieties were replaced with exceptional cultivars like Geisha, Pacamara, Typica, and Mundo Maya. The final step in his plan was building a state-of-the-art wet mill, complete with raised drying beds and a dedicated fermentation area to refine quality even further.

In 2024, his dedication was recognised when he won first place in Mexico’s prestigious Cup of Excellence (COE) in the experimental category with a Geisha Anaerobic Natural microlot from Finca Pocitos. A defining moment for Carlos and a testament to his relentless pursuit of excellence in coffee

Meet your sourcing partner

Edelmira

Countries of operation Mexico

Origin designates both where our coffees grow and where we come from. Our teams have grown among local coffee farmers communities, inheriting the passion and experiences of prior generations. This unique knowledge of the lands and people enable us to go beyond traditional exporters reach to access producers of exceptional coffee qualities.

We purposefully work with small organic coffee farmers located in high altitude areas where coffee grows under optimal conditions. Our agronomists provide technical expertise and assist farmers in the effective implementation of rigorous organic and sustainable agricultural practices throughout the year.

Our engagement alongside farmer allows us to offer a fair compensation and a direct reward on product quality, initiating a virtuous cycle at the base of the coffee value chain.