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Finca El Chango - Mexico - Gesha Honey - Espresso

A field blend of Gesha and Typica, this innovative honey-processed lot is sticky and layered. Expect a balanced cup with notes of prune, red berry, and caramel.

Finca El Chango has been around for generations. In the 70s, there were monkeys or ‘changos’ hanging on trees and moving around the farm, hence, the name. This particular lot is sorted with only the ripest cherries, pulped and directly transferred to raised beds for slow drying.




Finca El Chango - This specific coffee is supplied by Wilfrido and his family.


The coffee is grown in the Oaxaca area in Mexico.

Cupping Score

This outstanding lot produces a score of 88 points.


1650 meters, these high altitudes are considered considerably high for Mexico.


Mix of varieties with half being Gesha.


This is a honey processed coffee.

Exciting Future Ahead

 Wilfrido represents a new generation of coffee producers who, having grown up around coffee production, strive to innovate and improve both the and quality of their coffee and the future of their business and livelihood.

Wilfrido has continued with his family tradition, producing coffee. However, in around 2015, Wilfrido started taking a closer look to his processes and techniques to produce coffee and see how he could improve to achieve a better cup quality. This involved improving procedures, varieties, and technical details that helped him improve his coffee profile. In the short term, WIlfrido plans to expand his farm, plant new coffee trees, and improve his drying station. He has been experimenting with post-harvest procedures and currently produces washed, natural, and honey processed coffees.



Wilfrido has made outstanding improvements in the quality of his coffee in recent years. His lots fetch higher prices year after year of which he then reinvests into the farm.

“Working with specialty coffee, especially with Caravela Coffee has been very beneficial, because they value the work, the quality, and the dedication that we invest into the coffee. This motivates us to continue improving and producing coffee.” says Wilfrido.