Primary Espresso | Mexico

This iteration of our Primary Espresso comes from Guadalupe Martinez Perez, a coffee producer in San Agustin Loxicha. This is a separation of Pluma, grown on her farm, Juquilita at 1,800 MASL, harvested in April 2025. Guadalupe's coffee is tasting very round and balanced, with notes of brownie batter and plum with a subtle citric acidity. 

Guadalupe manages her farm with her husband Delfino. It was Delfino's father that began planting coffee with 600 or so trees. When the two got married they decided to take after Delfino's father and plant coffee on their land. They began with 2.5 hectares and in time grew the farm. They began processing their own coffee after receiving very little for their crop in the local market and even started roasting and selling it locally. Simultaneously, Guadalupe has spent time learning more about fermentation and processing, taking numerous courses to continue to improve their quality. 

Cherries are picked at peak ripeness and left to ferment for 24 hours before being depulped. Once de-pulped the seeds are dry fermented in plastic tanks. After this step they are rinsed thoroughly and placed on raised drying beds where they dry for 10-12 days.