5 - Finca Los Chuchos - Mexico 2026 (Dry)

The microlot was assembled at a formidable 1,500 meters above sea level in Tlaixco, Zongolica, the two-hectare Los Chuchos farm operates under a strict agroecological philosophy. Rather than relying on synthetic fertilizers, the farm’s agronomic management is entirely focused on soil health and environmental integration through the systematic application of organic bio-inputs and vermicompost. This sustainable framework ensures that the coffee trees thrive in a naturally enriched, balanced ecosystem, allowing the distinct characteristics of the Veracruz terroir to express themselves fully and authentically in the final cup.
The Los Chuchos team executed a controlled Honey process on a 100% Sarchimor yield, harvested during the peak window of February and March. The operational protocol demands selective hand-picking, immediately followed by density flotation and rigorous sanitization to guarantee a flawless microbial environment before pulping. The mucilage-coated beans are then systematically dried using a combination of raised beds (zarandas) and a solar dryer to achieve optimal moisture stability. Finally, the lot is rested in a dedicated, climate-controlled facility exclusive to coffee, ensuring the pre servation of its clean and structurally sound sensory profile.