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.