This coffee is produced by the De Gasperín family at the Rancho San Felipe farm in the Cordoba region of Veracruz, Mexico. Grown at altitudes between 995 and 1600 meters, this Arabica coffee consists of Sarchimor and Catimor varieties. It is processed using a traditional washed method, including a 18-24 hour fermentation period and hand-washing. The coffee is hand-picked and offers a flavor profile characterized by cocoa, almonds, and a finely balanced citrus acidity. It is a dark roast with an SCAA score of 82.
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.
