Flavor: Chocolate, Nougat, Citrus
Body: Light
Acidity: Medium
Process: Washed
Moisture: 11.90%

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Finca Fatima has been in the family of Ernesto Perez and his sister, Givette Perez Orea, for nearly a century. Now, this pair of third-generation producers are the current stewards of the 20-hectare farm in Coatepec, Veracruz—where Arabica coffee was first introduced to Mexico.

 

At 1,250 masl, Finca Fatima has prioritized premium-quality coffee since the 1970s. Ernesto and Givette are taking the estate even further by participating in Mexico’s Cup of Excellence competition with carefully cultivated lots of Criolla, Typica and Geisha varieties.

 

This is a farm where the magic of seed-to-cup coffee comes full circle. As coffee roasters themselves, the team at Finca Fatima understands exactly how their agronomy practices impact the final cup. They grow, process, roast, and brew the coffee right on the farm—and proudly share standout lots like this with the world.

 

Finca Fatima is all about showcasing the beauty of Veracruz’s ecosystem—whether through specialty coffee, honey production, citrus trees, or agrotourism. The estate is open to visitors, offering stays among the coffee trees and orchids, where guests can experience the full diversity of what the terroir has to offer.

 

The flavor profile of this lot offers roasters notes of chocolate and nougat, highlighted by a citrusy acidity, with a delicate body.

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In Mexico, the washed process is the most common method used to prepare specialty coffee. After selective handpicking, ripe cherries are depulped—typically using mechanical depulpers at the farm or local processing stations—to remove the outer fruit layer.

 

The beans, still coated in sticky mucilage, are then fermented in tanks or sealed bags to break down the remaining sugars. After fermentation, they’re thoroughly washed with clean water and spread out on raised beds or patios to dry. Drying often takes place under solar covers to protect from rain and ensure consistent airflow. This method highlights the coffee's terroir, producing clean, vibrant cups that showcase the distinct regional characteristics of Mexican coffee.

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Mexico has produced coffee since the late 18th century, with regions like Chiapas, Veracruz, and Oaxaca developing rich coffee cultures. Despite setbacks—such as price volatility and the dissolution of INMECAFE in the 1980s—Mexico has become a global leader in organic coffee production. Many smallholder farmers have embraced fair trade and cooperative models to sustain their livelihoods.

 

Today, Mexico remains a top producer, with a focus on high-quality beans and sustainable farming practices. According to the USDA, Mexico's coffee production is projected to reach approximately 3.89 million 60-kilogram bags in the 2024/25 harvest—marking a slight increase over the previous year. This growth is attributed to favorable market prices and improved coffee varieties.

 

However, challenges remain. Limited government support, labor shortages, and rising production costs continue to strain the industry. To adapt, farmers are turning to agroforestry, improved processing techniques, and other innovations to keep Mexico’s coffee industry thriving in a rapidly evolving global market.