All the Arabica beans that go into the Emmi CAFFÈ LATTE MEXICO EDITON have been hand-picked and sourced from the same farm: the finca La Puebla, located at 600 metres above sea level amid the rolling hills of Mexico’s highlands. The Santa Rita plateau offers perfect conditions for growing the Arabica coffee plant.

The finca La Puebla usually employs around 250 people. But during the very labour-intensive main harvest in December and January, it employs an additional 2,000 temporary helpers. They work an area of 2,500 football pitches, hand picking the valuable coffee cherries. Every single fruit is manually checked for its ripeness, with only those that are completely ripe being good enough to harvest.

Once harvested, the cherries are dried in the sun. Knowing when they are dry enough is easy: you can hear it. When shaking the dried fruit causes the seeds, i.e. the coffee beans, to rattle inside their papery skin, they are ready for the next step, hulling. In this step, the beans are freed from the skin, flesh, mucilage and parchment layer of the fruit. At the finca La Puebla, this is done by machines that crack open the dried husk of the fruit and separate it from the bean inside.

Once hulled, the beans undergo strict automatic and visual quality checks before before being filled into jute bags. Each 69-kilogramme bag of raw coffee is then transported 400 kilometres by lorry to the port of Veracruz, from where it is shipped to all four corners of the world.