Pepé Arguello is a young producer on a mission and is already making a name for his dedication to calculated and sustainable farming practices. After the community helps harvest his coffee cherry, Pepé first floats the cherry in water, then ferments for 20-72 hours in concrete tanks depending on outside factors like weather and ambient temperature, using pH as his guide. He then dries washed parchment on raised beds with mesh covering for 17-25 days. He uses a hydrometer to measure the level of moisture in the coffee during drying. The flavor profile of Pepé's lots remind us of toasted almond and dark chocolate, with a complex acidity, both tartaric and malic, layered throughout.
Where is it from?
Pepé’s father was a well-known producer in Chiapas, Mexico, and when Pepé purchased Finca Santa Cruz, he decided to build the business around specialty-grade coffee. With land at 1,700 masl on the Triunfo Biosphere Reserve, his farming practices reflect his desire for a more precise, agronomically advanced, and conservation-focused approach: he harvests cherry according to Brix (measuring the sugar content of the fruit), ferments according to pH (the actual acidity of the fermentation), and generally seeks experimentation, growth, and collaboration. The area is biodiverse, filled with native Inga trees that also provide shade, allowing the coffee to grow in harmony with the surrounding reserve rather than in conflict with it. Pepé carries on the legacy of his father and his community while advancing with the technologies of the present, producing a truly stellar product.