Coffee Produced with Care
Coffee from Hacienda La Arcadia reflects the character of the farm and the work invested in its cultivation. Our goal is to produce coffee that is balanced, interesting, and enjoyable to drink.
Each harvest brings subtle differences, but the focus remains the same: producing coffee that rewards careful preparation, precise processing, and thoughtful roasting.
Rather than focusing on scale, our efforts are directed toward careful management of the plants, selective harvesting, and disciplined processing practices.
Varieties
The character of a coffee begins with the variety of the plant itself. At Hacienda La Arcadia we cultivate several varieties of Arabica coffee, each with its own growth habits and flavor potential. Over time we have worked to identify varieties that perform well under the conditions of the farm while also producing excellent cup quality. The varieties listed below represent the foundation of the coffee produced at La Arcadia. The varieties currently cultivated at Hacienda La Arcadia are described here.
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In the cup , Typica Mejorada often presents bright acidity, floral aromatics, and sharp sweetness, with a clean and light structure, accompanied by notes of citrus.
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Sidra is prized for its remarkable clarity and aromatic intensity. Our Sidra displays vibrant fruit notes, floral complexity, and a notable sweetness that carries through the finish.
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Often described as ‘funky’, our Pacamara has pronounced (tropical) fruity notes, strong acidity, and a full body. Our Pacamara often elicits intrigue in those who try it.
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Caturra is our workhorse variety, showing high yields and compact physcial structure. In the cup, our Caturra delivers a balance of gentle acidity, caramel sugars, and soft fruity notes.
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Extremely difficult to cultivate, Geisha produces exceptionally light, aromatic, and fruity coffees that are often described as being tea-like.
