Finca Huehuetepan

Finca Huehuetepan comes to us from the highlands of Veracruz, Mexico, where María del Rosario Irias Valdivia Ortiz has been a pioneer of specialty coffee production in the region. Grown at 1,350 meters above sea level, the farm cultivates Typica and Pacamara varieties using sustainable practices that prioritize biodiversity, careful land stewardship, and long-term quality.

This coffee is processed as an anaerobic natural, undergoing an extended fermentation of up to 200 hours under carefully controlled conditions. After fermentation, whole cherries are slowly dried on raised beds over approximately 21 days, a method that allows sugars to concentrate and flavors to fully develop.

In the cup, the result is clean and expressive, with a creamy body, vibrant acidity, and layered sweetness. Expect notes of blueberry yogurt, berry rum cake, and a juicy finish—an elegant reflection of both innovation and intention at the farm level.