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Origin: Mexico, La Concordia
Producer: José Argüello
Farm: Finca Santa Cruz
Altitude: 1700m
Variety: Bourbon
Process: Washed
About the producer
José Argüello is a third-generation coffee grower who learned the craft from his father, a respected producer in Chiapas. In 2014 he purchased Finca Santa Cruz, located in La Concordia at 1,700 masl, bordering the Triunfo Biosphere Reserve, one of Mexico’s most ecologically important forest systems. From the start, José set out to build a farm grounded in precision agriculture, environmental conservation and high-end specialty production.
Finca Santa Cruz has become known for its quality-forward approach, beginning with its first participation in the Cup of Excellence in 2019, placing first with the natural Gesha. The estate repeated this success in 2021 and 2022, becoming the first farm in history to win three consecutive national COE competitions. José runs the project together with his sister Karen, who manages sales and market access. The two plan to open a café in Tuxtla, helping bring high-quality Chiapas coffee closer to local consumers. José is also the director of CAFECO, a regional cooperative that supports producers in marketing their coffees and improving the prices they receive.
The surrounding area is rich in native Inga shade trees, forming a biodiverse agroforestry landscape that protects soils, supports fauna and integrates coffee production into the natural rhythm of the reserve. José’s long-term goal is to gradually grow production while continuing to improve quality and expand his international presence.
About agroforestry practices, variety and processing
Finca Santa Cruz cultivates Bourbon, Typica, Yellow Caturra and small amounts of Geisha.
This lot is the Bourbon variety, beloved in specialty coffee for its excellent cup quality and suitability for high altitudes, Bourbon traces its heritage to Yemen. French missionaries introduced it to Bourbon Island (now La Réunion) in the early 1700s, where it thrived and gave the variety its name. Though susceptible to major diseases, it remains one of the most influential genetic lines in Arabica, foundational to many modern cultivars and available today in both red and yellow forms.
At Finca Santa Cruz, the washed process is carried out with an emphasis on cleanliness, precision and consistency.
• Cherries are selectively handpicked to ensure only ripe fruit enters the workflow.
• On the farm, José pulps the coffee and ferments it for around 24 hours, carefully monitoring conditions to maintain uniformity.
• After fermentation, the parchment is washed in clean water and moved to patios.
• Drying takes place on patios for approximately 14 days, during which the parchment is raked frequently to promote even drying and prevent defects.
The farm’s agroforestry system, anchored by Inga shade, healthy soils and proximity to the Triunfo reserve, supports both ecological resilience and cup quality, allowing the coffee to grow in harmony with the surrounding forest rather than in conflict with it.
In the cup we think it tastes like: orange, peach jam and cacao.
