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About Us

Our team combines a 3rd generation Mexican coffee producer (led by Mr. Marcos Aguilar), an expert multicultural team (Denmark & Colombia) and continued support from our partners in Germany.

We are the most sustainable focused coffee in Mexico, and possibly in Latin America, in terms of sourcing and processing: Specifically, A) We apply solar panels in the wet/dry milling process, B) we plant four types of fruit trees in Veracruz to compensate for C02 emission and to protect the shade-grown coffee Mexico is well known for, C) we reuse the coffee pulp to make organic fertilizers. Climate change is dramatically changing the world of coffee (see recent studies from Kew Royal Botanic Gardens, UK), so while we produce world-class Mexican Veracruz coffee with increasing client demand every year since we started in 2019, we are always extremely aware of how our actions affect the planet.

Email us at coffee farm “Finca el Olmo” to hear more about us!

Our Mexican coffee 

Our coffee beans are from the state of Veracruz. The cooler temperatures from the altitude around Teocelo and shade means the beans mature more slowly, and causes the beans to be denser. Beans with higher density develop deeper flavour and aromas. 

Mexican coffee from this region is distinguished for its nutty flavour, smooth taste, light body, and a brightness with chocolate and vanilla overtones and occasionally green apples.

Finca el Olmo, coffee and process

Our coffee farm is called “El Olmo” which refers to an endangered tree from the local area. Several “Olmo” trees on the farm are over 100 years old.

Our partner Marcos Aguilar, apart from being a 3rd generation coffee grower, is a well-known Mexican environmentalist and involved in several social projects

Variety:

Coffee bean type: Arabica, includes: caturra , garnica, bourbon, mundo novo, marsellesa, costa rica 95, oro azteca and geisha

Altitude:

1300m - Strictly High grown Coffee (SHG)

Process:

Washed coffee and micro lots of natural and honey.

Notes (aroma):

Chocolate, Caramel, hazelnut, vanilla .

Profile:

• Acidity - Medium bright • Body: Light/Medium

Rating: 80+

We also do micro lots. And tailored solutions (number of defects, size of coffee bags etc).

Our unique sustainable approaches

Coffee is facing environmental challenges globally due to climate change. We believe we all share this responsibility and therefore we implement unique sustainable approaches that include: solar panels, organic compost, tree planting. Our coffee is shade grown coffee and the town where our farm is located (area of Teocelo) was the first Mexican member of ICLEI (International Council for Local Environmental Initiative). Finally, we apply African drying raised beds in the milling process.

Read below for more information about all this!

Solar Panels

Our Mexican coffee farm is one of the very few coffee farms in Latin America, that operates entirely on renewable energy using solar panels. These are required both in the wet and in the dry milling process.

According to the European Photovoltaic Industry Association (EPIA), Mexico is one of the 5 countries in the world with the best conditions for solar energy, and the Mexican government in 2015 announced – as the first emerging country – its target to reduce its emission by half (in line with United Nations climate accord) – and a 2024 push to generate 35 percent of its electricity from clean sources. We want to contribute to this sustainable target by harnessing photovoltaic solar energy, which is the fastest-growing energy source in the world.

Organic compost

Coffee pulp used to make organic fertilizers and to plant trees. One organic waste product from coffee production is the pulp, which contains acidity that can damage the soil and water. We deal with this in a sustainable way.

With our partners in Teocelo, we undergo pasteurization on the waste product, cool it down to 20-25 degrees Celsius, and subsequently spread it out in layers of 20cm. Within a month, and with the help of the “Eisenia Andrei” earthworm, this waste product is being converted into organic fertilizers in both powder and liquid form. Apart from using the compost ourselves, we give some to local farmers to help them grow vegetable and seed fruit trees. We believe this organic method is especially important for coffee, as worldwide alongside tobacco, coffee is sprayed with more chemicals than any other product consumed by humans.

Shade grown coffee

We only produce shade-grown coffee which supports natural ecology in regard to habitat, birds, native flora, fauna, pollination, air, water and the soil. We reject the notion of sun-grown coffee, which despite producing higher yield, has an adverse effect on the ecosystem and causes deforestation.  Shade-grown coffee has a superior quality, as the coffee beans mature more slowly in the shade and natural sugars increase and enhance the flavour and aromas of the coffee. Today, sales of organically grown, shade-grown coffee only represents a mere 1%, of the U.S. market for coffee beans. However, we believe this will dramatically increase as coffee lovers become more aware of the sustainability of the shade-grown coffee.

Teocelo – home of our coffee farm

In Mexico, there are 2,458 municipalities but only 46 are members of “International Council for Local Environmental Initiatives” (ICLEI) which is a global network, founded in 1990, of cities, towns and regions committed to building a sustainable future together. ICLEI’s members include 1,750 local and regional governments in 100+ countries. Teocelo was the first Mexican member of ICLEI and recognised for its handling of organic waste. Teocelo has presented their organic waste methods at Harvard University (USA) and has had scientists visit from countries such as Germany, Panama and Japan.

Given Teocelo’s focus on sustainability and given its coffee is among the finest grown in Mexico and among the world’s best grades, we are proud that our coffee farm “Finca el Olmo” is located right here!

African drying raised beds

We use African drying raised beds to keep the cherries off the ground which allows air to circulate more easily. This gives us clean cherries that dry more evenly and thereby provides a more consistent coffee. This natural way of drying also uses less water and energy. Thereby it is an eco-friendly drying process.

African drying raised beds

We use African drying raised beds to keep the cherries off the ground which allows air to circulate more easily. This gives us clean cherries that dry more evenly and thereby provides a more consistent coffee. This natural way of drying also uses less water and energy. Thereby it is an eco-friendly drying process.

African drying raised beds

We use African drying raised beds to keep the cherries off the ground which allows air to circulate more easily. This gives us clean cherries that dry more evenly and thereby provides a more consistent coffee. This natural way of drying also uses less water and energy. Thereby it is an eco-friendly drying process.