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Mexico RFA Kassandra Sarchimor Cedrillo Ronda 500g

Regular price $27.00 Sale

It is believed that coffee first arrived in Mexico in the late 1700s and began to be grown by local farmers. It came to the country along with the Spanish, who brought the plants with them from Cuba and the Dominican Republic.

Yet it wasn't until many years later that Mexico's coffee industry really started to take hold, as it began to export its produce overseas on a regular basis during the late 1800s.

The Mexican coffee industry has undergone many changes over the years, but its beans remain among the world's most popular due to their intensely rich and unique cupping profiles that are coveted by roasters all over the world.

Finca Kassandra estate, established by the Rivas family, began growing coffee in 1990 with the intention of producing Estate Quality coffees.  The climate, with an annual average temperature of 22ºC and good rainfall of 1400 ‒ 2000mm proved ideal.  By 2003, the size of Finca Kassandra had increased enough to build its own dry mill and since then they have been processing all their coffee on the estate.

Only eight percent of Finca Kassandra's 600 hectares is dedicated to Pacamara, making it an exceptional microlot.

The Rivas family are also ecologically aware and have set aside 27 hectares of rainforest for local birds and wildlife to flourish.  A huge tree planting programme has been underway across the plantation that will help not just the coffee but the birdlife as well. Finca Kassandra is Rain Forest Alliance (RFA) certified accordingly.

The meticulous way the coffee is handpicked to the amazing parchment storage areas and grading equipment, are just some of the factors why the flavours from Kassandra coffees tell their own story; reflecting all the hard work that goes into every season.

 

Rich, deep notes of ripe black plum, dark cacao. Citrusy, juicy. Very complex and unique flavours abound in this wonderful coffee.

 

This is a strong coffee similar to a Columbian-great for a Monday morning!

 

Recommended minimum resting period (post the roast date): 3 days