From Cafe Imports

Alejandro Martinez

Alejandro Martinez Anaya owns a 250-hectare farm called San Jose, where he has 60 hectares planted with Anacafe 14 among other coffee varieties. On Alejandro's farm, the coffee is picked ripe and fermented in its cherries, for about 18 hours. It's depulped the following day and washed before being set to dry in a casa elba (rooftop drying structure) for 32 days.

Veracruz

Veracruz is situated on the gulf, with coastal plains rising steeply into the mountains. Coffee first came to Mexico by way of the Spanish and was planted in Veracruz. Coffee has been part of the culture of this region since, and in recent years, we've noticed the development of rust-resistant hybrids being grown around the town of Cotapec. These small community producers are adapting to the challenges of the past decade, and the quality coming out of this region leads us to believe this is Mexico's premier region for specialty coffees.