Origin

Our concept for this pre-Hispanic influenced cafe & agave bar stems from the nostalgia of visiting our relatives in Mexico and recalling life in a simpler time of self reliance. The interconnectedness with nature in all things has deep roots within our team. We recall the stories from family members about the cultivation of crops and their applications as food staples, as well as the transformation of earth into beautiful art and pottery.

For over a decade, our team has traveled back to Mexico and immersed itself in different regional cultures exposing us to more of that rich history. After long conversations over coffee and mezcal we created a unique cultural experience we now bring to you. From micro-lot high elevation speciality coffee, which can be traced back to independent farmers, to nano-distilleries producing the best agave spirits coming out of Mexico. We offer the opportunity to enjoy and feel what we long for since childhood.

Come experience our culture through food, music, and unique artwork.

Our Coffee

Fatima Natural

Natural processing is how everything began, commonly used in Yemen and Ethiopia, it has expanded its horizons for flavors we can find in every cup. If correctly processed, this method can have a strong positive impact on the complex flavors. It is commonly used in brew bars and barista competitions where attention to detail is key. This coffee received a 3-day anaerobic fermentation and was slow dried in raised beds for 25 days.

This coffee is the most dynamic of our initial offering, it will change positively throughout time although it is recommended to be consumed 2-3 weeks after the roast. Another important fact is that this coffee will more vibrantly express its flavors and notes if its roasted right after being dry milled. Therefore, it is fresher than any other coffees available in our market. You will find strong prune, cranberry, and floral notes in the cup.

Fatima Washed

This coffee was harvested in February “harvest peak”, which means that the coffee bean has the highest concentration of sugars and density. This results in a very aromatic, sweet, full bodied, and balanced cup. The roast is medium plus or “Full City Roast” so sugars were fully developed to create a hybrid profile good for both espresso and regular drip. Washed processing is the most common processing method because of its clean standardized profile. Traditional dry fermentation method was used to increase sweetness in this washed coffee. You will find piloncillo, maple syrup, and a hint of fruity and floral notes in the cup.

Finca El Encanto

The community of Los Piloncillos, located in the Atoyac de Álvarez municipality in the state of Guerrero, the Sánchez Sandoval family started a shaded coffee cultivar project comenzó el proyecto de cultivo del café bajo sombra at their finca “Piloncillos-Encanto”. years later, Emilia Sánchez Sandoval daughter of one of the producers inherited those lands and continues the traditions of their “familia cafetalera”.

This is a place, located at a max altutitude of 1250 MASL, has lush endemic trees throughout the region like the cuajinicuil & laurelillo which provide shade and influence temperatures for cultivars. It is here that the Sancehz-Sandoval family have a 10 hectare parcel where their entire typica crop grows.

https://farmdirectory.cupofexcellence.org/listing/2018-mexico-86-63-16/