Raúl and his siblings represent the sixth generation of farmers in their family. He says: “We have been continuously producing coffee since 1892. However, we have records from earlier times, specifically from the early 19th century, which document our family’s small-scale coffee production.”
“The big advantage and in fact the fundamental thing we have kept in family coffee farming for generations is the large bee population and beekeeping itself. About a dozen species of American melipans feed on the pollen and nectar from the flowers that thrive in our area. This interaction between the local flora and the endemic bee population adds a vital component to our ecological management.”
Environmentally responsible farming takes place in a microclimatic environment nestled in a valley between mountains. The plants are naturally hydrated by the fog that rises from the Gulf of Mexico. The farm is home to a rich diversity of trees native to the area and excels at maintaining an above average level of vegetation.
One of Mexico’s main coffee-growing regions is Coatepec. It was here that our family story began, thanks to the coffee seeds brought from Cuba by Pedro López, owner of the legendary La Orduña hacienda. By chance, they fell into the hands of Father Andrés Domínguez, who planted them on land around the church in Teocel. At that time, this land belonged to the Soto family – our direct ancestors.
Our ancestors later donated the land where the first coffee trees in the area grew to the local community. Today, it is the heart of Teocel: the church courtyard, the square with craft markets, the community hall, and the local market. For us, it has never been just a business, but above all, deep roots and a legacy. Our family’s pioneering vision not only started coffee cultivation in the region but also laid the foundations for community life that continues to this day.
We have been growing coffee without interruption since 1892. Over five generations, our family has passed down not only land, but above all a passion for premium coffee and the courage to build a sustainable model at a time when it was not yet commonplace. Each generation has left an indelible mark on the history of the farm:
It all started with our great-grandfather and visionary Lázaro Soto. Bernardita Soto Mercado followed in his footsteps, one of the first women in the region to run a coffee company in difficult times. Raúl, Abelardo, Juan, and Antonio Martinez took care of further development and international fame, especially in the US, putting Coatepec on the world map.
Esperanza Martínez then opened the door to the German market and strengthened the structure of the entire company. Raúl Martínez Oelkers and Amparo Soto brought modernization and a connection to family values and a strong ecological commitment. Raúl was an innovator who introduced advanced cultivation techniques and took the quality of the beans to a whole new level.
Today, we, Víctor de Arcángelis and Carmen Martínez, continue this legacy. We combine agroecology with modern technologies and a global perspective, taking the family heritage to new markets such as Italy and Japan.
All processes are arranged by coffee variety and are not intermixed. Initially, strict attention is paid to the degree of ripeness of the fruit. For the extraction of the pulp, we use organic wet mills that clean the coffee stones from the pulp with very little water consumption. The fermentation process is slow, both in 220 litre tanks and in larger metal tanks. Strict hygiene rules and proper cleaning of tools are observed in every process.
In the drying phase, we make maximum use of solar energy, which we use on African beds and drying terraces. Only when absolutely necessary, we dry the grains in steam-powered dryers. This steam, however, is generated exclusively from fallen tree branches or from the husks resulting from the cleaning of the coffee in the dry mill. We have not used petroleum-based fuels for more than three decades.
The storage system is based primarily on grain silos for human consumption. These silos allow optimum storage for a longer period of time compared to jute sacks. Coffee stored in silos does not exchange moisture or temperature with the environment. Evaporation occurs only at the top layer and very slowly. “We have tested that parchment protects the coffee beans and the silos are therefore ideal for storing larger quantities of coffee for longer periods of time.”
It is a carefully selected blend of our three different varieties: the marseillaise, bourbon and typica. This blend is grown under shade in an ecologically sustainable environment. Our production process involves an extended 32 hour fermentation followed by a thorough washing of the coffee cherries in a wet mill. This is followed by a drying process in which at least 60 % of the beans are exposed to the sun, and 40 % of the beans are dried in mechanical dryers in which we flood with dry husks from the cleaned coffee. Anything that might appear to be waste material is processed and used.
Our coffee process called 32 HRS is a technique we have perfected over more than 80 years. This process involves harvesting the coffee cherries at their peak ripeness. Then, under strict quality supervision, we proceed to pulp the cherries and subject them to a natural fermentation that lasts approximately 32 hours, depending on the climatic conditions. Once the correct fermentation is verified, we start the slow drying stage, which is carried out on the patio or in the guardiola at a maximum of 38°C if weather conditions do not allow patio drying.
In this batch, we currently include the marsellesa, bourbon, and typica varieties. With this blend, we aim for a balanced cup from the farm configuration, achieving primarily a cup with bright acidity, ideal for excellent espresso coffees.
Our Natural coffee process involves harvesting the coffee cherries at the initial stage of ripeness. Then, under strict quality supervision, we float and rest them in anaerobic tanks for 64 hours before starting the slow drying stage. This drying stage is carried out on the patio exclusively on African beds and can take up to 30 days to reach the ideal moisture level.
This batch includes the marsellesa, bourbon, and typica varieties. With this blend, we aim for a balanced cup from the farm configuration, achieving primarily a fruity cup with good acidity and cleanliness, making it an ideal coffee for filtered methods.
