Kassandra Estate coffee comes from Mexico, from the region of Cordoba, Veracruz, and is produced by the Rivas family. Finca Cassandra, as it is called in Spanish, was originally a cattle station and was converted into a coffee plantation in 1990. This coffee is ideal for espresso, french press and cold Brew.
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Properties of the coffee Finca Kassandra
Finca Kassandra is a balanced, medium-bodied coffee with sweet sultanas and hints of plum and dark chocolate. Its aroma is characterized by sweet spices and cocoa.
The coffee is grown at an altitude of between 1,200 and 1,500 meters above sea level. Varieties are Caturra, Catuaí, and Bourbon, and the green beans are processed by fully washing and sun-drying.
Caturra is a small variant of the pure red bourbon line that has short internodes. It was discovered in Brazil in 1937 and is very productive. Her leaf and fruit characteristics are similar to Bourbon varieties and she can produce red or yellow cherries. Like the Bourbon strain, it is known to be susceptible to major diseases and pests.
Catuaí derives from the Guarani word Multo Mom ab, which means “very good” and is considered to be of moderate quality. This variety produces both yellow and red fruits. It is characterized by high genetic uniformity and has the trait of producing a lot of secondary growth on the branches, even if they are small, which gives it a very high production potential.
Kind of bourbon
The Bourbon strain, named after the island of Bourbon where it originated, is one of the parents of a number of Arabica strains. It is a short plant with many side branches that produces on average 25% more coffee than the Typica variety. The Bourbon variety is known for its extraordinary sweet-acid ratio.
The washing process of the coffee at Finca Kassandra
In the washing process, it is important that every phase of growing, harvesting and fermentation goes right, because the flavor depends entirely on the bean absorbing sufficient nutrients and sugars during its growth.
The process begins with the pulping of the coffee cherries, leaving the mucilage intact for fermentation. The fermentation process can last anywhere from 1 to 4 days, giving the bacteria in the fermentation tank time to break down the slime that is washed off at the end of the fermentation time.
Fermentation. The full washing process involves a second soak of the beans and another wash. After the mucilage has been removed, the coffee is carefully dried in the sun.
Finca Kassandra’s coffee is Rainforest Alliance Certified. This seal states that the coffee has been produced according to practices that promote the social, economic and environmental pillars of sustainability.
Finca Cassandra, Mexico
Finca Kassandra was originally a cattle station and began growing coffee in 1990 to produce estate quality coffee. The finca has an ideal climate with an average annual temperature of 22°C and abundant rainfall of 1400-2000 mm, which led to rapid expansion in the first ten years.
Over the years an alternative crop was sought to shade the coffee crops and in 1997 the first macadamia trees were planted.
Today, the Rivas family has a total of 27 hectares of rainforest where native birds and wildlife thrive. To this end, they have implemented an extensive tree planting program throughout the plantation, benefiting not only the coffee but also the birdlife.
In 2003 the size of Finca Kassandra necessitated the construction of its own drying mill and since then all coffee has been processed on site.
Finca Kassandra’s coffee is monovarietal, ie the beans are not blended, so it retains its particular characteristics throughout the distribution chain. In addition, it has been recognized for its quality at competitions and festivals, making it one of the most outstanding origin coffees in the region.