About This Coffee
Juan Martinez’s ancestor, also named Juan Martinez,
arrived in Xalapa, Mexico from Spain in the mid-
1800s. Today, the Martinez family continues their
tradition of stewarding the land in Coatepec in
Veracruz and cultivating excellent specialty coffee.
Harvest and Processing
Coffee is selectively handpicked by laborers and
processed on the farm. Cherry is pulped on an
ecopulper and then placed in concrete tanks to
ferment. Following fermentation, coffee is washed in
clean water and dried in mechanical dryers for 70
hours. Parchment is rested on the farm for 60 days
before being transported to the cooperative dry mill.
Sarchimor is a ‘family’ of varieties that are hybrids of a
coffee leaf rust (CLR) resistant hybrid from Timor-
Leste and Villa Sarchi (a natural Bourbon mutation,
like Caturra and Pacas). Sarchimor is a good mix of the
flavor profile from Bourbon (via Villa Sarchi, a close
genetic relative to Bourbon) and the resilience of the
disease-resistant hybrid from Timor-Leste. There are
several well-known Sarchimor varieties, including
Marsellesa and Parainema.