Tasting Notes:
Indulge in a smooth, sophisticated cup that reveals enticing notes of dark chocolate, almond, berry, and brown sugar, crafted to delight your palate.
Size: 12oz
Roast: Medium
Origin Notes:
Finca Fatima, stewarded by third-generation producers Ernesto Perez and Givette Perez Orea, has been a family-owned estate for nearly 100 years. Located in Coatepec, Veracruz—the birthplace of Arabica coffee in Mexico—this 20-hectare farm sits at 1,250 meters above sea level and has focused on premium coffee production since the 1970s. Ernesto and Givette advance the farm’s legacy by entering Mexico’s Cup of Excellence with meticulously cultivated lots of Criolla, Typica, and Geisha varieties. Their integrated seed-to-cup process, including on-site growing, processing, roasting, and brewing, ensures precise quality control. The coffee’s profile features fragrant almond and sweet brown sugar, complemented by dark chocolate and subtle berry and citrus notes, delivering a smooth, well-balanced cup that reflects Veracruz’s unique terroir.
Washed Green Coffee From Mexico
In Mexico, the washed processing method is the predominant technique for preparing specialty coffee. Following careful handpicking, ripe cherries are depulped—usually with mechanical depulpers at the farm or nearby processing facilities—to remove the outer fruit layer. The beans, still enveloped in sticky mucilage, undergo fermentation in tanks or sealed bags to break down residual sugars. After fermentation, they are thoroughly rinsed with clean water and laid out on raised beds or patios to dry. Drying is often conducted under solar covers to shield the beans from rain while maintaining consistent airflow. This process accentuates the coffee’s terroir, resulting in clean, vibrant cups that express the unique regional qualities of Mexican coffee.
About Mexican Green Coffee Beans
Coffee cultivation in Mexico dates back to the late 18th century, with regions such as Chiapas, Veracruz, and Oaxaca fostering vibrant coffee traditions. Despite challenges like price fluctuations and the closure of INMECAFE in the 1980s, Mexico has emerged as a global leader in organic coffee production. Many smallholder farmers have adopted fair trade and cooperative frameworks to support their livelihoods. Currently, Mexico remains a leading producer, emphasizing high-quality beans and sustainable agricultural practices. The USDA projects Mexico’s coffee output to reach around 3.89 million 60-kilogram bags for the 2024/25 harvest, reflecting a modest increase driven by favorable market conditions and enhanced coffee varieties. Nonetheless, the sector faces ongoing obstacles, including limited governmental support, labor shortages, and rising production costs. To address these issues, farmers are increasingly implementing agroforestry, advanced processing methods, and other innovations to sustain Mexico’s coffee industry amid a dynamic global market.
