The story of Finca El Ocote begins high in the hills of Veracruz, Mexico. The land was first cultivated by the great-grandparents of Helina Tress Marini, who immigrated from northern Italy in the late 1800s. They were part of a wave of settlers invited by the Mexican government to farm the land, bringing with them a deep knowledge of agriculture.

Together with her husband, Helina has delved deep into specialty coffee, experimenting with bold and exciting processing methods. For Helina, coffee is far more than just a crop—it is a way of life.

At El Ocote, coffee is grown organically, with soil nourished by compost made on-site and no chemicals used. Only the ripest cherries are handpicked, then naturally fermented to develop rich flavors. After pulping without water, the coffee is dried gently on raised beds to preserve its unique character.

Coffee is in Helina’s DNA, and every cup from El Ocote carries the story of the land, the family, and their deep commitment to quality and tradition.