Carlos Cadena comes from coffee the old way. Five generations deep in Cosautlán, where his great-great-grandfather began producing coffee in the 1890s, fermenting cherries in wooden tanks and letting time do its work. Over the decades, the Cadena family grew outward, acquiring neighboring farms and building something meant to last. Today, Carlos and his family steward six farms, producing roughly 3,150 quintales each harvest.
When coffee leaf rust swept through Cosautlán in 2013–2014, survival required change. Carlos and his father, also named Carlos, realized tradition alone wasn’t enough. They began pairing generational knowledge with science, working alongside specialists to rethink how coffee could be grown more resiliently. Now, when the weather cooperates, their farms can yield 30–40 quintales per hectare. Proof that honoring the past doesn’t mean standing still.
Finca Pocitos spans 20 hectares at 1,400 meters above sea level. A highland farm built for curiosity. Varieties here include Gesha, Pacamara, Mundo Maya, Anacafe 14, and Sarchimor. The farm began in 2015 as a collaboration between father and son. One brought decades of experience, the other a willingness to question everything. Together, they explored new varieties and pushed processing forward.
Today, Finca Pocitos stands on its own. The coffees have spoken loudly on the world stage, including a Gesha Anaerobic Natural that claimed first place in the 2024 Cup of Excellence experimental category.
We are excited to share this natural Mundo Maya variety with everyone. This coffee is very fruit forward with boozy notes and a sweet laffy taffy like finish. This is our first offering from Mexico and we are excited to share it with everyone!
TASTING NOTES:
Cherry, Boozy, Laffy Taffy
REGION
Veracruz, Finca Pocitos
VARIETY
Mundo Maya
ALTITUDE
1150-1400 meters
PROCESSING METHOD
Natural
All coffees are roasted to order and shipped on Tuesday.
Carlos Cadena comes from coffee the old way. Five generations deep in Cosautlán, where his great-great-grandfather began producing coffee in the 1890s, fermenting cherries in wooden tanks and letting time do its work. Over the decades, the Cadena family grew outward, acquiring neighboring farms and building something meant to last. Today, Carlos and his family steward six farms, producing roughly 3,150 quintales each harvest.
When coffee leaf rust swept through Cosautlán in 2013–2014, survival required change. Carlos and his father, also named Carlos, realized tradition alone wasn’t enough. They began pairing generational knowledge with science, working alongside specialists to rethink how coffee could be grown more resiliently. Now, when the weather cooperates, their farms can yield 30–40 quintales per hectare. Proof that honoring the past doesn’t mean standing still.
Finca Pocitos spans 20 hectares at 1,400 meters above sea level. A highland farm built for curiosity. Varieties here include Gesha, Pacamara, Mundo Maya, Anacafe 14, and Sarchimor. The farm began in 2015 as a collaboration between father and son. One brought decades of experience, the other a willingness to question everything. Together, they explored new varieties and pushed processing forward.
Today, Finca Pocitos stands on its own. The coffees have spoken loudly on the world stage, including a Gesha Anaerobic Natural that claimed first place in the 2024 Cup of Excellence experimental category.
We are excited to share this natural Mundo Maya variety with everyone. This coffee is very fruit forward with boozy notes and a sweet laffy taffy like finish. This is our first offering from Mexico and we are excited to share it with everyone!
TASTING NOTES:
Cherry, Boozy, Laffy Taffy
REGION
Veracruz, Finca Pocitos
VARIETY
Mundo Maya
ALTITUDE
1150-1400 meters
PROCESSING METHOD
Natural
All coffees are roasted to order and shipped on Tuesday.
