Mexico | Ricardo Romero Roque

This coffee comes from Ricardo Romero Roque on his 2-hectare farm in the remote area of San Francisco Ozolotepec. This marks our fifth year working with Ricardo, and his coffee continues to impress us. This is a blend of Typica and Bourbon grown at 1800 MASL, harvested in April 2025. Expect a very clean profile with a round mouthfeel and approachable flavors. We find notes of strawberry, almond, and milk chocolate, along with the citric acidity of orange.

Ricardo has been involved in coffee production his entire life. He collaborates with around 90 other producers from his and neighboring villages and is deeply committed to securing the best prices. He achieves this not only by finding the right buyers but also by continually learning and improving practices to enhance the quality of their coffee. This region is one of the more challenging areas to work in within Mexico, as it is a closed indigenous Zapotec community. Most people in San Francisco Ozolotepec and the surrounding communities speak very little Spanish, communicating primarily in Zapotec.

Cherries are picked at peak ripeness and are left to rest in cherry before being depulped. The cherries are then dry fermented for 48-72 hours. After fermentation, the seeds are washed and dried on handwoven Petate mats.