Mexico Fincas Las Nuebes Washed

Producer Thomas Guzman Mendez
Farm Finca Las Nuebes
Municipality Concordia
Department Chiapas

Sun Exposure Mixed shade
Farm Size 10 ha
Altitude 1300 masl
Latitude 16.03866
Longitude -92.96480

Variety Geisha
Process Washed
Fermentation Submerged 30 hours in tanks before pulping, submerged and washed clean after pulping
Drying Partial sun for 30 days on patios

Harvest Year 2023

Flavor Melon, Mango, Jasmine, Raspberry, Lemon zest, Apricot
Descriptors Bright, Juicy

About this coffee Thomas Guzman Mendez is a second-generation coffee grower who has continued his fathers work of producing coffee on their small farm deep in the mountains of Chiapas, Mexico. Coffee is everything for the Guzman family, and they derive their entire family income from growing and selling coffee.

When Thomas Guzman took over the family farm 15 years ago, he was looking for a new coffee to plant that would hopefully bring higher cup quality and prices to his family. Through a lot of work, he was able to acquire a few seeds of a then newly emerging varietal now known as geisha coffee, which he planted on a small 1.8 acre plot of his farm, making him one of the first farmers in Mexico to grow geisha coffee. These seeds came directly from Panama and were smuggled out by a few of his friends who were at the time working on one of the famed Panamanian geisha farms. Now, 15 years later, we have the honor to share two small micro lots for the first time – a unique opportunity to try the exact same coffee processed two different ways from the same farm!

Along with other producers in the small village of Nuevo Paraiso, Thomas Guzman has set in place protocols to maximize intrinsic qualities and differentiate his coffees. The coffee is measured for its sugar content with a refractometer for an average measurement of 22 degrees before picking. After harvesting he follows the traditional methods of cleaning and floating before placing in fermentation tanks for 30hrs. The coffee is removed once it hit’s Guzman’s desired pH and pulped before being washed clean. The parchment is spread in a thin layer in and out of shade throughout the next 30 days until dry.

Both of these coffees are outstanding examples of Guzman’s care and meticulous attention to detail; grab the other one here!

Our current roasting schedule is Monday through Wednesday and best enjoyed 14 days after roast date.