Mexico San Felipe Robusta Washed
Robusta has many attributes that often go overlooked. It contains nearly twice as much caffeine, has tons of body and from an agricultural standpoint, is significantly easier to grow and process. Despite that, we'll be honest, this coffee isn't meant to be enjoyed as a standalone cup. You can most certainly try it that way, especially if you've never tasted Robusta coffee before, but where it truly shines is as a blender. It is absolutely essential for making a traditional Italian style espresso, usually as 10-15% of the blend. It adds tons of crema to the espresso and prevents the crema from collapsing quickly. In small amounts, it will add body, punch and a boost of caffeine to any blend without detracting from the overall profile.
Robusta has many attributes that often go overlooked. It contains nearly twice as much caffeine, has tons of body and from an agricultural standpoint, is significantly easier to grow and process. Despite that, we'll be honest, this coffee isn't meant to be enjoyed as a standalone cup. You can most certainly try it that way, especially if you've never tasted Robusta coffee before, but where it truly shines is as a blender. It is absolutely essential for making a traditional Italian style espresso, usually as 10-15% of the blend. It adds tons of crema to the espresso and prevents the crema from collapsing quickly. In small amounts, it will add body, punch and a boost of caffeine to any blend without detracting from the overall profile.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: April, 2025; Harvest year: 2025, Packed in Ecotact
Body & Texture: Full body and creamy texture
Flavors: woody notes, intense body, and a lingering aftertaste
Grade: grown at 800-900 masl
Processing: Washed and demucilaged using wet milling, followed by mechanical and sun drying
Grower: Finca San Felipe
Region:Chocaman, Veracruz
Varietals: Canephora Robusta
Recommended Roast Range: medium to medium-dark
Mexico San Felipe Rich with heritage and passion:
We are the third generation passionate about coffee... Around 1924, the “Nonnos” De Gasperín arrived in San Felipe from the Italian colonies established by immigrants in Veracruz.
On the ranch, they began working the land, primarily cultivating bananas and coffee for personal consumption. The surplus was exchanged at a shop in downtown Córdoba for other goods.
In the 1980s, Adrián, one of the youngest grandchildren, began industrializing the process by purchasing his first coffee dryer. He later built a coffee processing facility as needed. Córdoba had vast coffee plantations, and over the years, Don Adrián built a network of small farmers who sold him their harvests, which were then marketed as parchment coffee.
Now we—the great-granddaughters!—Melisa & Jimena, are in charge of the coffee processing, specializing in high-quality coffee, sustainability on our farm, and sharing the experiences that come with it. Together with Benjamin Distl, we’ve successfully brought San Felipe coffee to countries like Switzerland, Germany, Ireland, Slovenia, Slovakia, Austria, and the Czech Republic.
