Mexico – ACES – Marco Cadena – Finca La Estancia – Guerrero – Anaerobic – Green Unroasted – Archived

Taste: This limited edition coffee is a very fruit forward, both on the nose and palate. Sweet with a very smooth finish. Don’t miss out on this spectacular ACES offering!

Roast: Pull right after first crack to highlight the fruity acidity or just before second crack to bring out the mellow sweetness of this spectacular bean.

About: Our first-ever purchase from Finca La Estancia, located outside of the town of Atoyac de Alvarez in Mexico’s Guerrero region, represents everything that we love about coffee: innovation, discovery, and creating new partnerships through quality. Marco Cadena owns this 40-hectare farm of which 20 hectares are planted with varieties such as Typica, Bourbon, Caturra, Oro Azteca, and Colombia. This is exciting to say the least, here’s why: This farm is of relatively low elevation (1,150 MASL) and in an area that’s not exactly known for producing world-class coffee, so what makes this coffee great? This is true craft processing. Marco knows exactly what he’s doing, from harvesting to fermenting anaerobically to finishing these coffees as Naturals on his patio — he has taken his coffees to the next level and is bringing us along for the ride. In our eyes, this is a celebration of education and the sharing of knowledge and understanding surrounding innovative processing methodology: something that has the potential to open up new opportunities for producers in coffee-producing areas that may be overlooked and underrepresented.

Marco Antonio Cadena Solis is the owner of Finca Estancia, a 40-hectare farm located in the city of Atoyac de Alvarez in Mexico’s Guerrero region. An established cover of tropical rainforest flora provides a natural shade element to roughly half of the farm area, which is planted with 60,000 Tipica, Bourbon, Caturraa, Oro Azteca, and Colombian-variety coffee trees. For this specific lot, Marco harvested only the ripest cherries and stored them in sealed tanks without any water for an average period of 92-120 hours. After this, the coffee was transferred to a patio and dried as a Natural for a period of 17-20 days. Throughout the drying period, the coffee was moved daily.

 More than just bags of amazing coffee – “ACES” lots are small, exclusive, incredible offerings that empower coffee growers, showcase triumphant experiments and meticulous production, and revolutionize the coffee experience.

*Microlot Coffee Offerings: Farmers are paid quality premiums for any microlot coffee, which reflects the extra planning, effort, labor, and attention to detail required to produce them, as well as rewarding the ultimate job well done.

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