This coffee is produced by the Rancho San Felipe farm in the Cordoba region of Veracruz, Mexico, at an altitude of 995-1600 meters. It is a specialty-grade Arabica coffee consisting of Sarchimor and Catimor varieties. The beans are hand-picked and processed using a washed method, including a 18-24 hour fermentation period and drying on beds. The flavor profile features notes of walnut and grapefruit with a bright acidity. This medium roast is suitable for filter, lungo, Bialetti, French press, and cappuccino brewing methods.
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.
