Finca Santa María

ORIGIN: Pluma zone from Oaxaca state, located in Juquila a small community located 60 kms away from Puerto Escondido in the Sierra Madre, at an altitude between 1300 -1600 meters above the sea level.

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  • Nursery

    We develop and care our own nursery from our coffee trees, therefore we don’t contaminate with other seeds and plagues. The origin of the seed is the same on what we recollet in the coffee plantation.

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  • Harvesting

    Shade high grown harvesting, means that the forest hasn’t been devastated for coffee harvesting purposes. The seed is Arabiga, which is considered the best seed for the finest coffee. In Café Juquila®, we just offer Arabiga beans. The Harvesting process is based on the organic and ancient agricultural practices. We build barriers using logs and fallen trees to retain organic material that is considered fertilizer. We preserve the rainforest and springs water. The legacy of our family is the knowhow we apply to the critical stage of our product.

    The benefit of the organic manual harvesting technique is that we preserve the quality of Café Juquila® and that we know exactly the origin of every bag we sell.

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  • Recollecting

    The recollection is made by handpicking, since the coffee is situated along the hills it’s impossible the operation of machine collectors. We have the sensibility and care of picking just the ripe coffee cherries and not cutting under or over ripe cherries for a faster process.

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  • Wet Mill Process

    Café Juquila® is washed with spring water. After using this water we return it to the river thru a natural filter with the pulp, rocks and soil so we don’t pollute the river preserving our natural surroundings.

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  • Coffee Drying

    We have a patio specially created for this purpose. We sundry our coffee for 5 up to 7 days, so we get to the exact amount of humidity the coffee needs. While it is lying on the patio, we clean the coffee from its natural imperfections.

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  • Juquila Community

    WHY WE ARE SPECIAL?

    Café Juquila® is one of a few coffee companies in the world with the capacity of monitoring and be aware of every step of the coffee production. This, along with other costs advantages and being in the origin coffee country, situates Café Juquila® in a privileged place as a Gourmet coffee harvester and distributor.

    Our commitment with our community is to offer them permanent and fair paid job; giving them better working and living conditions than in their origin places. They remain with us because we are honest and responsible and we want to continue committed to them; their success depends on our success. We wouldn’t go on without them.

    As a roasting company in the origin location, we are changing the paradigm of the coffee trade. If we challenge the conventional wisdom with the industrial process, is because we believe that harvesting countries can be more than feedstock providers to the intermediates in other countries. We believe that underdeveloped countries can export a final product with the complete value in the origin country. A new model that allows to the harvesting countries and their communities to preserve most of the benefits. The commercialized coffee with this new and fair model is our only option.

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    ARE WE CERTIFIED ORGANIC?

    This year we started with the process of certifying our coffee organic by the well known company OCIA INTERNATIONAL. It will be simple to obtain the certification, since we have the organic agricultural technique of 100 years.

    It’s planned that in 4 monts, we can obtain the Certification with this job, that we consider is very important for our clients. Also we are searching to be certified as “Bird Friendly” and “Rainforest Alliance”.

    When you buy our coffee you are contributing to the sustainable development of the harvesting coffee countries.

  • Story of our legacy

    In 1870, in Oaxaca City Mr. Basilio Rojas prepared an investigation of the coffee harvesting in Veracruz, since in his local town Miahuatlán suffered an economical doncrack and it wasn’t able to transport their principal product called “Grana cochinilla” to Veracruz Port. Mr. Rojas was commissioned by the Government of Oaxaca State for an investigation of a new product that helped economically to the population of that zone and he decided the coffee was the product. His research was fully complete; it consisted from the preparation of nurseries up to the beverage preparation. At his return, the situation of Miahuatlán improved and the authorities decided to wait for the implantation of the coffee harvesting project.

    In 1890, another economical crisis shaked the community and this time it was not doubt to apply the coffee harvesting in Oaxaca State. Mr. Basilio Rojas was the responsible of the nursery project as well as the process of the plantation of the seedling. The first project was developed in his small farm in which Mr. Rojas trained to all the indigeous people of the zone and donia 235x300gifted to them seed and seedbeds he brought from Veracruz. This way, Mr. Rojas began with the implementation of the coffee harvesting all around Oaxaca State, including the Pluma Mountain that these days is recognized for the quality of the coffee is produced. Mr. Basilio Rojas and sons dedicated their lives to the production Arábiga Coffee. But there was a special member of this family, his grandson Guillermo Rojas Mijangos, who is the responsible of the improvement and development of this coffee in the State, Mexico, and the world. Mr. Guillermo Rojas Mijangos was well known in the coffee national and international business for his coffee quality and serious business. He never sold futures, just what he had in stock, in the warehouse.

  • Green Coffee Beans

    • Strictly hard Beansstamaria101 300x224
    • Prime washed beans
    • Second washed beans
    • Third washed beans
    • Naturals

    For sells please email at This email address is being protected from spambots. You need JavaScript enabled to view it.

     

Opening hours

Mon-Fri 9am - 6pm
Saturday 9am - 2pm

About us

For us, It is essential to understand and respect the factors involved in a cup of coffee, the result of chance or dedication, aroma, taste and perfection...
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