Single Farm - Silvia Herrera
This Obata lot was grown, harvested, and processed by Silvia Carolina Herrera Hernández, a second-genera-tion coffee grower from the town and municipality of Ocozocoautla de Espinoza, also known as Coita, in the state of Chiapas, Mexico's southernmost region. Chiapas is renowned for its ecological wealth, mountainous terrain, and vibrant indigenous and agricultural traditions. It is one of the country's most important coffee-producing areas, thanks to its high altitudes, rich volcanic soils, and cool climate that allows coffee cherries to ripen slowly and develop complex flavors. Silvia's farm spans six hectares and sits at elevations between 1,400 to 1,600 meters above sea level. She has been cultivating coffee here since 2016, continuing the legacy of her family while also forging her own path as a woman producer in a traditionally male-dominated field. The farm is part of a broader community of small producers in the region who are working to improve processing practices and invest in quality-driven cultivation. The Obata planted at Finca San Luis is a hybrid variety originally developed in Brazil, prized for its resistance to leaf rust and its ability to produce sweet, clean cups at mid-elevations. In Silvia Herrera's hands, it reveals an expressive and delicate character not always associated with disease-resistant cultivars.
Generally, after the ripe cherries are hand-harvested, Silvia personally oversees the post-harvest process.
She begins by sorting the fruit to remove any debris or damaged cherries, ensuring only the best are selected for fermentation. For this lot, the coffee underwent a traditional double-stage fermentation: first, 12 hours in cherry, followed by 14 hours in tanks after de-pulping. Once fermentation was complete, the coffee was fully washed and then transferred to drying beds, where it dried over the course of six days. This careful process helps concentrate sugars and preserve complexity, resulting in a cup with notes of Apricots, Mexican vanilla, and Cinnamon.
