Mexico Finca Don Rafa specialty coffee

Specialty Coffee Mexico Finca Don Rafa [Spring Espresso]

Spring is a time of new beginnings – a moment when nature awakens, and so does our desire for discovery. Introducing Mexico Finca Don Rafa – a seasonal espresso that stimulates the senses and imagination. It starts with the elegant freshness of white wine, flows into tropical notes of passion fruit and yuzu, and finishes by wrapping the palate with creamy milk chocolate, leaving a smooth and satisfying aftertaste. Juicy, layered, balanced – an espresso that will have you reaching for another sip.

About the farm and producer

The man behind this coffee is Teddy Kim, a Korean coffee hunter who in 2014 decided that Mexico was the best place in the world to live. He settled in the state of Chiapas, founded Finca Don Rafa, and started working – not only on his own plantation but also by supporting local farmers. Teddy focuses on quality and fairness: the farmers he works with receive 25% higher rates and learn eco-friendly farming methods in the process.

Drying coffee at Finca Don Rafa in Mexico

Coffee from Finca Don Rafa grows in the natural shade of banana and chalum trees (Inga Vera), which supports slow ripening and enriches the flavor profile. The process begins with the careful selection of the best cherries to ensure the highest quality beans from the start. The cherries are then transferred to water tanks where floating cherries are removed – only the heaviest and healthiest ones are selected for fermentation.

Teddy Kim with Finca Don Rafa farm workers

Anaerobic fermentation takes place in hermetically sealed Ecotact bags for 72 hours, allowing the coffee to develop an intense, complex flavor profile. After fermentation, the beans are dried on African beds, which allows for free air circulation and even drying. The internal humidity of the beans is carefully controlled to stay between 10.0% and 12.0%. Once dried, the coffee is hermetically packed in Ecotact bags and additionally secured with food-grade jute bags. The production process is overseen by the farm director, who won 2nd place at the prestigious Cup of Excellence in 2019, guaranteeing the exceptional quality of each batch.

The secret to its taste lies in the anaerobic natural fermentation process, which gives this coffee a distinctive fruity depth. Only the best, hand-picked Pache cherries, grown at an altitude of 1,250–1,600 m a.s.l., undergo this process to develop their full flavor potential. The result? A cup full of complexity, clarity, and intensity.

Suggested brewing methods

• Portafilter espresso machine
• Moka pot
• Pressure espresso machine
• Turkish coffee pot
• Automatic espresso machine
• French press

This is a seasonal espresso, but honestly – it tastes like something you’d want to drink all year round. Perfect on its own, but also amazing with milk.

Grab it while it lasts!