10 - Finca Las Canelas - Mexico 2026 (Wet)

My name is Daniel Veneroso Cuacua, a third-generation coffee producer. Today, I manage Finca Las Canelas—named in honor of my late father and the three cinnamon trees that stand on the land—where I live with my wife and our five children. Our operation is strictly a family endeavor; during harvest, our siblings and children work together to turn hard labor into a shared, fraternal celebration. Inheriting this land has brought deep responsibility, particularly in sustaining traditional, noble coffee varieties that, despite their exceptional cup quality, remain highly vulnerable to local pests like coffee leaf rust (roya).

Located in a microclimate that shifts from dense winter fogs to intense summer rains, our finca thrives alongside native cedars, chalauites, and mango trees. To overcome irregular ripening caused by these climate fluctuations, we designed a rigorous processing protocol for this specific lot. The cherries underwent an 18-hour initial rest to unify maturity, followed by depulping and a 24-hour natural fermentation. The parchment was then soaked in clean water for 15 hours to standardize moisture, mechanically washed, and air-dried to precision. Every variable of rain, heat, and timing was micro-managed to transform environmental challenges into a distinct sensory profile.

Participating in the Cup of Excellence is a definitive milestone for our family and community. This platform does more than just connect our hard work with international buyers; it validates our technical adjustments and serves as a powerful catalyst. By proving that meticulous processing can elevate traditional varieties under pressure, we aim to inspire neighboring producers to reject mediocrity, confront agricultural challenges head-on, and commit to the rigorous standards required for specialty coffee.