Mexico El Palmar Espresso
YOUR NEW MORNING RITUAL.
Producer Cleofas Veneroso Alvarado shows us exactly what a great Mexican coffee should be & it feels like a warm hug. It’s a beautifully processed 'washed' coffee that delivers genuine comfort. Expect a rich, satisfying base of sweet biscuit and honey, dipped in dark chocolate, all lifted by a bright, zesty twist of tangerine.
- biscuit
- honey
- tangerine
- dark chocolate
Out of stock
Flavor Profile: biscuit, honey, tangerine, dark chocolate
- Q: 85
- Process: washed
- Arabica varietal: Costa Rica 95, Colombia, San Ramon
- Altitude: 1200 meters
- Region: Huatusco
- Farm: El Palmar, producer Cleofas Veneroso Alvarado
- Size: whole beans, 250G
Flavor Profile: biscuit, honey, tangerine, dark chocolate
- Q: 85
- Process: washed
- Arabica varietal: Costa Rica 95, Colombia, San Ramon
- Altitude: 1200 meters
- Region: Huatusco
- Farm: El Palmar, producer Cleofas Veneroso Alvarado
- Size: whole beans, 1KG
For Cleofas Veneroso Alvarado, coffee is more than a crop; it is a heritage passed down from his father in the mountains of Huatusco, Veracruz. From his childhood to the present day, his life has been shaped by the rhythm of the harvest. His inspiration comes from the work itself and a resilience that refuses to "throw in the towel," even when faced with the challenges of low market prices and the undervaluation of hard manual labor.
At Finca El Palmar, coffee farming is deeply connected to community and gratitude. One of Cleofas's most cherished traditions is the preparation of "La Viuda" - a celebratory meal cooked specifically for the coffee pickers at the end of the harvest to thank them for their dedication.
This lot represents Cleofas's lifelong dream: to see the fruit of his labor travel beyond his borders and be enjoyed by people around the world!
Your order is processed and shipped within 1–2 working days. Delivery takes 1–2 working days in Portugal and 3–5 in the EU.
Free shipping for orders over €40.
Keep the bag sealed, away from direct light, at room temperature. For best results use the coffee from day 7 to day 60 after roasting. Grind fresh before brewing.
We do not cut costs on green coffee, and we try to work with the same producers and importers season after season. If you want to know what we paid for a lot or how it scored on the cupping table, ask us: we are glad to share.
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