Mexico
Daniel Cobilt
Finca Cañada Fría

Washed process Pacamara, Bourbon, Caturra, Typica

Flavour: raspberry, orange, grapefruit

Body: Acidity:

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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Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Daniel Cobilt
Country: Mexico
Region: Tlaltetela, Veracruz
Altitude: 1450m above sea level
Varieties: Pacamara, Bourbon, Caturra, and Typica
Process: washed
Harvested: May 2018
Importer: Caravela
Body: Medium
Acidity: Vibrant
Tasting notes: Raspberry, orange, grapefruit
Roast style: Omni (filter + espresso)

Varieties

Bourbon variety

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

Caturra variety

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 variety

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

Typica variety

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

The location

Coffee from Mexico

While Mexico is in the top 10 coffee-producing countries, its most commonly associated with commodity coffee used in lower-grade blends. Thankfully this is changing as more smaller producers show what’s possible with quality-focused picking and processing.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.