Product Overview
The Coffee
Region: Oxaca, San Lucas Zoquiapan
Producer: HERMEGILDO MARIN ZAARAGOZA
Varietal(s): Typica & Bourbon
Processing method: Fully Washed
Elevation: 1500m
The Story
The Árboles de Guajes farm takes its name from a native tree that grows in the area. It is commonly known as the blood tree, also considered sacred. Behind this farm and coffee are Hermegildo Marin and his family. For him, coffee production began with his parents who taught him how to cultivate the land. Back then, it was the only source of income they had. When his parents passed away, he inherited the plot. Today, Hermegildo grows coffee alongside his family. His sons mainly supervise tasks such as pruning, planting, renovations, and shade management. He and his wife Aurelia Martinez take care after the harvest and drying stage.
Two years ago, he started working with a quality-focused approach. Now, he is very motivated by knowing he can improve the plantation while constantly learning better processing practices. During the harvest season, this family carefully picks the coffee and floats it to remove lower- density beans and achieve a cleaner cup. On the same day, they remove the coffee pulp and ferment it for 24 hours to finally dry it for 12 days on average. He says growing coffee and taking care of the land is a reminder of his parents' words “look after the land, as it produces and you can make a living from it.” Hermenegildo and his family are very grateful to know roasters have in their hands a coffee proudly grown by an indigenous Mazatec family.
Region: Oxaca, San Lucas Zoquiapan
Producer: HERMEGILDO MARIN ZAARAGOZA
Varietal(s): Typica & Bourbon
Processing method: Fully Washed
Elevation: 1500m
The Story
The Árboles de Guajes farm takes its name from a native tree that grows in the area. It is commonly known as the blood tree, also considered sacred. Behind this farm and coffee are Hermegildo Marin and his family. For him, coffee production began with his parents who taught him how to cultivate the land. Back then, it was the only source of income they had. When his parents passed away, he inherited the plot. Today, Hermegildo grows coffee alongside his family. His sons mainly supervise tasks such as pruning, planting, renovations, and shade management. He and his wife Aurelia Martinez take care after the harvest and drying stage.
Two years ago, he started working with a quality-focused approach. Now, he is very motivated by knowing he can improve the plantation while constantly learning better processing practices. During the harvest season, this family carefully picks the coffee and floats it to remove lower- density beans and achieve a cleaner cup. On the same day, they remove the coffee pulp and ferment it for 24 hours to finally dry it for 12 days on average. He says growing coffee and taking care of the land is a reminder of his parents' words “look after the land, as it produces and you can make a living from it.” Hermenegildo and his family are very grateful to know roasters have in their hands a coffee proudly grown by an indigenous Mazatec family.
