Περιγραφή προϊόντος
Situated in the mountainous Sierra Madre region of Veracruz lies the Finca El Estribo, tended by producer Samuel Altamirano Juárez. This farm’s rich legacy traces back to 1850 when José Estanislao Altamirano first cultivated tobacco, cotton and sugarcane on the land. His son Leandro was the first to plant coffee in 1879, passing the farm down to Manuel Altamirano who sadly died at a young age.
The farm then fell to Filomena Altamirano who neglected the property in her old age before bequeathing it to her nephew Samuel Altamirano García. In 1937 he became the first buyer and seller of Zongolica coffee but lost over 90% of his assets when prices collapsed in 1962. His son Adán Altamirano Domínguez took over the remaining farm in 1978 after his father’s death, selling cherry and working as a wage labourer to support his family. He eventually handed the reins to his son Samuel Altamirano Juárez in 2011.
Against the odds, Samuel invested money earned working in the US to restart the farm’s fortunes. Many doubted him given the chequered past, but he persevered, initially selling parchment coffee locally. In 2012 he produced his first export-grade green coffee for some interested Asian buyers, repeating this in 2013. Keen to showcase quality, Samuel entered the ‘Taza de Excelencia’ cupping competition in 2014, winning first place. He topped the category again in 2015, gaining national exposure.
Success continued with an 8th place finish in the 2017 ‘Taza de Excelencia’. A 3rd place finish and Presidential Award for scoring over 90 confirmed Finca El Estribo’s status amongst Mexico’s elite coffees. Challenges arose during the 2020 pandemic but Samuel persevered once more. His father Adán joined the 2023 competition, placing 15th and 18th to underscore their consistency.
The 10-hectare farm yields around 150 69kg bags of parchment each harvest, employing 20 temporary workers plus seven permanent staff. Coffee is grown under shade and nourished with organic fertilizers. Careful hand-picking of perfectly ripened cherries is followed by meticulous processing involving pulping, fermentation and washing to produce exceptional coffee.
Whilst no formal social or environmental projects are attached to the farm, Samuel’s dedication has preserved his family’s coffee legacy despite ups and downs. He plans future investments in milling equipment and storage to keep improving quality. For now, parchment coffee is stored for a minimum 30 days before export. Alongside coffee, the farm produces bananas, oranges, lemons and limes. Samuel also experiments with honey and natural processes, showcasing the versatility of his operation.
Finca El Estribo’s remarkable journey serves as inspiration, with Samuel’s unwavering commitment delivering sustainably grown Mexican coffee of the highest calibre. Each bag tells a story of perseverance and passion passed down through generations.
