This coffee is produced by the De Gasperín family at the Rancho San Felipe farm in the Cordoba region of Veracruz, Mexico. Grown at an altitude of 780 meters, this Robusta coffee is harvested by hand. The processing involves a traditional method where beans are depulped, fermented for 18-24 hours, rested for 6 hours, washed by hand, and dried on beds. The coffee is then electronically selected before export. It is a medium roast suitable for espresso, lungo, Bialetti, and cappuccino preparations.
El Imposible Roasters is a specialty micro-roastery in Horw, in the Lucerne region of Switzerland, founded in spring 2015. Its whole approach is built around direct sourcing: it brings green coffee straight to Switzerland instead of buying through the commodity market, which keeps more of the money with the growers and lets it trace every coffee back to the farm. The current lineup comes from El Salvador, Uganda, Mexico, and Rwanda, with long-term, transparent relationships with the producers as the stated priority. They roast gently on a drum roaster in the Horw micro-roastery, so the coffee is fresh and made close to the people drinking it.
