Mexico
Finca árboles De Guajes
Hermenegildo Ragoza & Aurelia Carrera

The Árboles de Guajes farm takes its name from a native tree that grows in the area. It is commonly known as the blood tree. Hermenegildo is very grateful to know roasters have in their hands a coffee proudly grown by an indigenous Mazatec family.

Washed process Typica

Flavour: baked plum, lime, berries

Body: Acidity:

Roast: omni (filter + espresso)

The ‘Árboles de Guajes’ farm takes its name from a native tree that grows in the area. It is commonly known as the blood tree, also considered sacred.

Behind this farm and coffee are Hermenegildo Marin and his family. For him, coffee production began with his parents who taught him how to cultivate the land. Back then, it was the only source of income they had. When his parents passed away, he inherited the plot. Today, Hermenegildo grows coffee alongside his family. His sons mainly supervise tasks such as pruning, planting, renovations, and shade management. He and his wife Aurelia Martinez take care after the harvest and drying stage.

Two years ago, he started working with a quality-focused approach. Now, he is very motivated by knowing he can improve the plantation and constantly learning better processing practices. During the harvest season, they carefully pick the coffee and float it to remove lower-density beans and achieve a cleaner cup. On the same day, they remove the coffee pulp and ferment it for 24 hours to finally dry it for 12 days on average.

He says growing coffee and taking care of the land is a reminder of his parents’ words “the land is to make it produce and make a living from it”.

Hermenegildo and his family are very grateful to know roasters have in their hands a coffee proudly grown by an indigenous Mazatec family who loves coffee and their country.

Sourcing and ingredients

100% Typica coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Hermenegildo Ragoza & Aurelia Carrera
Country: Mexico
Region: San Lucas Zoquiapan
Altitude: 1500m above sea level
Varietals: Typica
Process: washed
Body: Medium
Acidity: Balanced
Tasting notes: Baked plum, lime, berries
Roast style: Omni (filter + espresso)

Varietals

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

The location

Coffee from Mexico

While Mexico is in the top 10 coffee-producing countries, its most commonly associated with commodity coffee used in lower-grade blends. Thankfully this is changing as more smaller producers show what’s possible with quality-focused picking and processing.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.