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 between 995 and 1600 meters, this Arabica coffee consists of Sarchimor and Catimor varieties. It is processed using a washed method, involving a 18-24 hour fermentation period followed by hand washing and drying on beds. This specialty coffee is roasted to a dark level and is well-suited for espresso, 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.
