The story began in 2001, though the roots trace back to the 1950s. Inspired by a deep family tradition of dedication and love for the craft, the focus has always been on improving while honoring the past.
In 2015, the farm underwent a major renovation, replacing Typica trees with Marsellesa and planting high-quality varieties like Bourbon, Pacamara, Blue Mountain, and Geisha. This expansion allowed for a greater diversity of profiles to meet the growing demand for exceptional coffee.
The farm practices selective harvesting, washes the cherries, and ferments anaerobically for 130 hours, carefully monitoring key factors like pH and Brix. After drying on raised beds for 14 days, the coffee is stored in GrainPro bags to maintain freshness.
Sustainable fertilization, spring protection, and biodiversity efforts are central to farm management. This commitment to quality and sustainability has earned recognition in Cup of Excellence Mexico, placing 9th place in 2024, and 2nd place in 2025, both in the “Experimental” category for an extended fermentation washed process.
