This Mexico is a lot that comes from the farm of Hermenegildo "Gilda" García Pérez in the Mixteca region of Oaxaca. This lot is processed using the red honey method, where as much pulp as possible is left on the beans, which emphasizes the sweetness and complexity of the flavor. The coffee has a distinctive flavor profile with notes of red apple, milk with honey, and marzipanwith a creamy finish, making it ideal for filter brewing. Gildo, a third-generation farmer, specializes in traditional processing, with a farming philosophy that emphasizes cleanliness and detail in every step.
Gildo was born and raised in the Mixteca region, where coffee remains part of his family tradition. He currently focuses on supporting small farmers in the region and organizing them into community groups. Together with farmers from the Yucuhuti and Mixteca areas, who grow coffee on small plots of land no larger than 2.5 hectares, they focus on high-quality harvesting, processing, and cherry selection. In addition to growing coffee, Gildo also educates local farmers in processing techniques and helps them with trading and pricing coffee. His emphasis on tradition, quality, and community makes his coffee unique, which is highly valued both regionally and internationally.
The Typica cherries for this lot were carefully picked by farmers Armando López Sandoval and Marc Nuñez José and then processed by Gildo on his farm using the red honey method. This method leaves as much pulp as possible on the beans, which increases the sweetness and complexity of the flavor. After harvesting, the cherries are fermented for 72 hours and then dried in the sun for 2 days and in the shade for another 12 days, allowing for even drying and flavor development. After drying, Gildo and his family hand-select the beans and clean them in a small dry mill. This process, combined with Gildo's meticulous approach, gives the coffee an unmistakable character that reflects both the terroir and his experience in growing and processing.