Daniel Cobilt

Finca Cañada Fría

Released December 5, 2018

Tasting notes

Raspberry, orange, grapefruit
Medium bodied with vibrant acidity

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Daniel Cobilt has been involved with coffee since he was born. Coffee is something that he carries in his blood and he inherited from his parents. He has been growing coffee on his own for 40 years and year after year, he has been learning more about the production of coffee and its supply chain.

For instance, he hasn’t only learned about the coffee cultivation, but he has been very interested in the innovation and experimentation of processing methods such as washed, naturals, and honey processed coffees. Additionally, he has been very interested in understanding the art of roasting coffee to see how his processes can make the work of the roaster and the barista easier and more exciting.

For him, coffee is an example of resilience, that despite the challenges, is always willing to continue improving the quality and is getting better every day.

Every night, the fireflies at Finca Cañada Fría decorate the coffee trees with a beautiful light show which Daniel loves since the first time he saw it. In Finca Cañada Fría, they don’t damage the environment because they avoid the use any product on their farms that could risk the environment of their future generations.

They want that the people that drink their coffee, do it with all the confidence that the coffee was grown respecting the environment, implementing sustainable practices, and with the objective of always doing things well.

Their slogan at the farm is: We plant dreams and harvest feelings.

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About the varietals in Daniel Cobilt Finca Cañada Fría

Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated Typica plants, that naturally mutated.

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

Pacamara varietal

A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

Country: Mexico

Region: Tlaltetela, Veracruz

Altitude: 1450m

Varietals: Pacamara, Bourbon, Caturra, and Typica

Process: Washed

Producer: Daniel Cobilt

Harvested: May 2018

Map showing location of Mexico Daniel Cobilt Finca Cañada Fría

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