Description
Finca Fatima is a 3-generation coffee farm currently run by siblings Ernesto Perez and Givette Perez Orea. Hailing from Coatepec, Veracruz—one of Mexico’s oldest, most historic coffee-growing regions, the estate is dedicated to cultivating premium lots of Criolla, Typica, and Geisha, focusing on careful agronomy and innovative processing. This farm is a rare example of a fully integrated coffee estate, overseeing every step from cultivation and processing to roasting and brewing. This approach means that every agronomic decision is made with the final cup in mind.
Farm details:
Producer: Ernesto Perez & Givette Perez Orea
Farm/Co-op: Finca Fatima
Country: Mexico
Region: Veracruz
Varietal: Garnica, Marsellesa, Typica
Process: Natural
Altitude: 1200-1350 masl
Flavor profile:
Taste: Strawberry, Papaya, Dark Chocolate
Sweetness: Medium
Acidity: Medium Plus
Body: High
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 2:10-2:25 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
