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Mexico Carlos Cadena

Mexico Carlos Cadena

A beautiful sweet and fruity natural with creamy undertones. It is great for filtering with a V60 and will also be great in an Aeropress or a home dripper. It is better suited to a faster recipe and needs at least two weeks of rest after roasting. Then you get a great fruity coffee with notes of strawberries, mango and milk chocolate. Simbi coffee is grown in the Huye district at an altitude of 1,980 to 2,250 meters in sandy-clay soil. After hand harvesting, the beans are fermented in plastic barrels. The beans are then dried for three weeks on African beds.

  • Roasting: filter
  • Processing: natural
  • Variety: bourbon
  • Area: Huye
  • Flavor profile: strawberries, mango, milk chocolate

380 Kč
380 Kč
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Simbi Washing Station was founded in 2013 by Abdul Rudahunga. It enables farmers around the Huye region to process their coffee. Nearly 1,500 micro-farms supply their coffee to Simbi Station, which employs around 80 people during the peak harvest season. There is space for 300 tonnes of coffee cherries, which are processed using a variety of methods. From fully washed beans to natural sun-dried coffee cherries. Through experimental yet meticulous processing, Simbi Station produces coffee of excellent quality. Simbi coffees have been nominated for the Cup of Excellence award several times.

These beans were processed using the natural method. In this method, the cherries are spread out in a thin layer on concrete patios or African beds after picking, where they are dried. Alternatively, mechanical dryers are used for further drying. The coffee must be turned regularly to prevent mold from forming and unwanted fermentation from starting. When the drying is complete, whether in the sun or in a dryer, the skin is mechanically removed in a so-called dry mill.

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Simbi Washing Station