Light roast. Limited release.

Vibrant, sweet, and elegantly layered — this anaerobic lot from Tarrazú highlights why Costa Rica remains a leader in modern processing.

Sweet, comforting, and expressive, this natural-processed coffee from Veracruz highlights the warmth and complexity emerging from one of Mexico’s most historic coffee regions. Expect ripe blackberry sweetness layered with golden honey and a soft graham cracker finish. A balanced natural coffee with depth, clarity, and a nostalgic dessert-like character.

Origin: Coatepec, Veracruz, Mexico
Producer: Finca Fátima, Ernesto Perez & Givette Perez Orea
Varieties: Garnica, Marsellesa, Typica
Process: Natural
Tasting Notes: Blackberry, Honey, Graham Cracker
Roast Level: Light
Package Size: 10 oz (283 g)
Category: Modern
Availability: Limited Release

Region & Origin

Finca Fátima is located in Coatepec, Veracruz, one of Mexico’s oldest and most historically significant coffee-growing regions. Arabica coffee was first introduced to Mexico in this area in the late 18th century, making Coatepec a cornerstone of the country’s coffee heritage.

The farm sits at elevations between 1,200 and 1,350 MASL, where moderate temperatures and consistent rainfall support balanced maturation and refined sweetness in the cup.

A Multi-Generational Farm

Finca Fátima has remained in the Perez family for nearly a century. Today, third-generation producers Ernesto Perez and Givette Perez Orea continue the legacy on their 20-hectare estate with a focus on quality-driven farming and specialty production.

The farm cultivates select varieties including Garnica, Marsellesa, and Typica, with careful attention to agronomy, harvest timing, and lot separation.

Natural Processing at Finca Fátima

For this lot, cherries are dried whole in the fruit, allowing natural fermentation to take place during the drying process.

Cherries are:

Harvested at peak ripeness
Carefully sorted
Dried in cherry to concentrate sugars and enhance sweetness

This process builds a rounded cup profile with fruit-forward character, honeyed depth, and a soft baked-goods finish.

Seed to Cup Philosophy

Finca Fátima is a rare example of a fully integrated coffee estate. Ernesto and Givette are also roasters, overseeing every stage of the coffee’s journey from cultivation through brewing.

This seed-to-cup approach ensures that every agronomic and processing decision is made with the final cup in mind, resulting in coffees that are precise, intentional, and expressive of Veracruz’s terroir. The farm also supports regional biodiversity through honey production, citrus groves, and agrotourism.

Mexico’s Specialty Coffee Legacy

Veracruz has played a foundational role in Mexico’s coffee history and remains central to the country’s specialty evolution. Despite ongoing challenges such as climate variability and plant disease, producers like those at Finca Fátima continue to push quality forward through innovation and careful lot selection.

This natural lot reflects the next chapter of Mexican specialty coffee, one built on tradition, transparency, and thoughtful processing.

Recommended Brew Guide (V60)

• Dose: 27g medium grind

• Water: 405g at 208°F

• Ratio: 15:1

• Pour: 100g → 100g → 100g → 105g

• Total Brew Time: 3:30–4:00
  (Grind coarser to speed up, finer to extend brew time.)