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Impressions: Strawberry, Tropical Fruit, Dark Chocolate, Brown Spice, Cane Sugar, Lemon
Acidity- Medium
Body- Heavy
Process- Natural
Finca Fatima has been in the family of Ernesto Perez and his sister, Givette Perez Orea, for nearly a century. Today, as third-generation producers, the siblings continue the legacy of their 20-hectare farm in Coatepec, Veracruz—one of Mexico’s oldest and most historic coffee-growing regions, where Arabica coffee was first introduced to the country. At 1,250 masl, the estate is dedicated to cultivating premium lots of Criolla, Typica, and Geisha, with a focus on careful agronomy and innovative processing.
Unlike Finca Fatima’s washed lots, this natural process coffee is dried in its cherry, allowing the fruit’s sugars to infuse the beans during fermentation and drying. This method produces a cup with layered complexity and striking fruit character. Expect vibrant notes of strawberry, tropical fruit, cane sugar, and lemon. With its striking cup profile, this coffee exemplifies the farm’s commitment to excellence and innovation, delivering a distinctive profile that stands out on the cupping table.
Finca Fatima is a rare example of a fully integrated coffee estate. As coffee roasters themselves, Ernesto and Givette oversee every stage of the journey—from cultivation and processing to roasting and brewing. This seed-to-cup approach means that every agronomic decision is made with the final cup in mind, resulting in coffees that are as technically precise as they are expressive of Veracruz’s terroir. Beyond coffee, the farm also showcases the region’s biodiversity through honey production, citrus groves, and agrotourism, offering visitors a firsthand look at sustainable farming in action.
Impressions: Strawberry, Tropical Fruit, Dark Chocolate, Brown Spice, Cane Sugar, Lemon
Acidity- Medium
Body- Heavy
Process- Natural
Finca Fatima has been in the family of Ernesto Perez and his sister, Givette Perez Orea, for nearly a century. Today, as third-generation producers, the siblings continue the legacy of their 20-hectare farm in Coatepec, Veracruz—one of Mexico’s oldest and most historic coffee-growing regions, where Arabica coffee was first introduced to the country. At 1,250 masl, the estate is dedicated to cultivating premium lots of Criolla, Typica, and Geisha, with a focus on careful agronomy and innovative processing.
Unlike Finca Fatima’s washed lots, this natural process coffee is dried in its cherry, allowing the fruit’s sugars to infuse the beans during fermentation and drying. This method produces a cup with layered complexity and striking fruit character. Expect vibrant notes of strawberry, tropical fruit, cane sugar, and lemon. With its striking cup profile, this coffee exemplifies the farm’s commitment to excellence and innovation, delivering a distinctive profile that stands out on the cupping table.
Finca Fatima is a rare example of a fully integrated coffee estate. As coffee roasters themselves, Ernesto and Givette oversee every stage of the journey—from cultivation and processing to roasting and brewing. This seed-to-cup approach means that every agronomic decision is made with the final cup in mind, resulting in coffees that are as technically precise as they are expressive of Veracruz’s terroir. Beyond coffee, the farm also showcases the region’s biodiversity through honey production, citrus groves, and agrotourism, offering visitors a firsthand look at sustainable farming in action.