Mexico Veracruz Fermentation

The two main regions of Mexican coffee are Chiapas and Oaxaca. This one is from Veracruz where only a tiny fraction of the coffee production occurs. It's on the Northeast coast of the country against the Gulf of Mexico.

The coffee has been sundried while being introduced to fermentation yeast, which is supposed to cause fruity and sweet flavors to emerge from the coffee. It's a new experimental process that I've seen starting to happen on a few farms, but they're still figuring it out. In this batch, they got a lot of orange marmalade notes to come out, but also some wild flavors like bamboo shoots, and the yeast flavor itself. A little spice like clove and a tartness like cranberry.

The coffee is grown at Finca Pocitos. This is 5th generation farm, but the current farmer (Carlos Cadena) running the farms loves cupping coffees, experimenting, and pushing the edge. Since 2018, he has been exploring different combinations of processes and varieties to achieve the best cup of coffee. That’s how he won 3rd place in the 2023 Cup of Excellence in Mexico and 1st in 2024 in the experimental category.

Being a natural, sundried coffee you can't take it to the 2nd cracks or you'll burn it, but I would suggest roasting this one darker than most naturals. We are taking it 6 degrees darker than other Central American sundried naturals. This tones down the wildness and keeps the orange in the forefront. 

US Arrival: January 2026