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Finca El Pocito - Mexico - Typica - Washed - Espresso

This farm is named after a hurricane that destroyed a part of it. Purely made up of the old Typica variety, you can expect a floral, silky cup.

Tastes like: white grape, melon, honeycombe

Lino is a small-scale organic farmer from Santa María Ozolotepec, who started to focus on specialty coffee with the hope of accessing better prices whilst seeking to see his coffee valued and paid for respectively. He used to sell his coffee for 30 Mexican pesos per kilogram, or $0.68 per pound of coffee. At his El Pocito farm, Lino works hand in hand with his wife and children. The farm, named after a five-day hurricane, that affected the farm more than 50 years ago with unforeseen rains and winds, is the place where he has been growing coffee all his life. Once the storm passed, a landslide in the middle of the farm formed a well that inundated the crops. In honour of this event, his parents decided to name the farm El Pocito.




Finca El Pocito - This specific coffee is supplied by Lino Garcia.


The coffee is grown in Oxaca, Mexico.

Cupping Score

This outstanding lot produces a score of 87 points.


1678 meters, these high altitudes are considered considerably high for Mexico.


Typica is the variety situated at this farm.


Coffee is fermented in a tank for at least approximately 14 hours and then the coffee cherries are washed with clean water.

Exciting Future Ahead


"In the past, mainly Robusta and low grade arabica was being grown, processed and exported!"


Mexico has been producing coffee for a long time, however mainly robusta or low grade Arabica. This has all changed in the past few years, there has been a lot of focus on processing and making sure that the farmer gets the most out of each lot. We are thrilled to be featuring this great origin.



Lino oversees the farm management and the harvest with his children, and his wife oversees the washing and drying process.

Lino and his family harvest ripe cherries only and pulp the cherries on the same day in the afternoon, and later, ferment the coffee for 30 hours. In the end, they place the coffee on palm mats to continue the drying process. Currently, Lino is happy because he has received prices that reflect the value of his work and family efforts. Things have changed after these two years. In the off-season months, he grows and sells maize to generate an additional income.