The Veracruz region stretches from the coastal plains of the Gulf of Mexico steeply up into the mountain ranges. Here, the history of Mexican coffee began when Spanish immigrants brought the first plants to the country. Nestled in this landscape steeped in tradition, near the town of Coatepec, lies the Finca San José of Alejandro Martinez Anaya.

Alejandro cultivates a total of 250 hectares of land on his farm. He places particular emphasis on the Anacafe 14 variety – a naturally occurring cross between Pacamara and a Catimor species – which he grows on approximately 60 hectares. This variety was originally discovered in 1980 and later established by the Anacafe coffee association as a resistant variety. It is gaining increasing importance today, as it has proven to be a robust response to the challenges posed by coffee rust, which has put many farms under pressure in recent years.

The processing on the farm demonstrates patience and precision. After harvesting, the cherries are first fermented whole for 18 hours. Only on the following day is the pulp removed and the beans washed. The coffee then dries for an unusually long period of 32 days under a so-called "Casa Elba," a special roof structure that allows for slow and gentle drying.

This effort marks a significant shift in the image of Mexican coffee. While the country's beans were historically often known as a solid, nutty base for blends, producers like Alejandro now focus on quality and complex profiles. The combination of resistant hybrids and precise fermentation creates coffees that redefine the potential of the ancient growing region of Coatepec and far surpass the classic standard.