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Sergio Montiel – Honey Process
This Mexican coffee comes from producer Sergio Montiel Hernández, a small-scale farmer dedicated to quality, learning, and careful craftsmanship. Grown from Caturra variety coffee and processed using the Costa Rican honey method, this lot showcases the clarity and sweetness Mexico is known for, with a profile that balances structure and approachability.
Origin: Mexico - Veracruz
Variety: Caturra
Process: Honey
Cup Profile: Chocolate, caramel, almond, nuts, lemon
In the cup, expect notes of milk chocolate, caramelised sugar, almond and nuts, lifted by a gentle lemon brightness. A rounded body and clean finish make this coffee both comforting and complex.
Sergio began his journey selling coffee cherry locally, before transitioning to parchment coffee through his cooperative. This shift marked a turning point, allowing him to experiment with processing, fermentation, and quality control. Although relatively new to producing parchment coffee, his focus on precision and consistency has already resulted in a coffee he can stand behind with pride.
Rooted in a family tradition of farming, Sergio approaches coffee with honesty and discipline, continually refining his methods and staying open to new ideas. This honey-processed lot reflects that mindset — a thoughtfully produced coffee with a clear sense of place and purpose.
Sergio Montiel – Honey Process
This Mexican coffee comes from producer Sergio Montiel Hernández, a small-scale farmer dedicated to quality, learning, and careful craftsmanship. Grown from Caturra variety coffee and processed using the Costa Rican honey method, this lot showcases the clarity and sweetness Mexico is known for, with a profile that balances structure and approachability.
Origin: Mexico - Veracruz
Variety: Caturra
Process: Honey
Cup Profile: Chocolate, caramel, almond, nuts, lemon
In the cup, expect notes of milk chocolate, caramelised sugar, almond and nuts, lifted by a gentle lemon brightness. A rounded body and clean finish make this coffee both comforting and complex.
Sergio began his journey selling coffee cherry locally, before transitioning to parchment coffee through his cooperative. This shift marked a turning point, allowing him to experiment with processing, fermentation, and quality control. Although relatively new to producing parchment coffee, his focus on precision and consistency has already resulted in a coffee he can stand behind with pride.
Rooted in a family tradition of farming, Sergio approaches coffee with honesty and discipline, continually refining his methods and staying open to new ideas. This honey-processed lot reflects that mindset — a thoughtfully produced coffee with a clear sense of place and purpose.