Finca San Juan del Vesubio

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🌿 Finca San Juan del Vesubio: Coffee from the Heart of Chiapas
History and Philosophy
The story of Finca San Juan del Vesubio began in 2014, when Elvira Trejo and Jorge Utrilla acquired the farm in Yajalón, Chiapas. Their family has been connected to coffee for more than four generations, but it was at this point that they transitioned from traditional production to the world of specialty coffee.
Their philosophy is built on three pillars: quality, sustainability, and respect for nature.
Geography and Terroir
The farm is located in a unique mesophilic mountain cloud forest at an altitude of 1,500–1,800 meters above sea level. The mist and cool climate slow down the ripening of the coffee cherries, enriching them with natural sweetness and a complex aromatic profile. Yajalón’s terroir is considered one of the richest in Chiapas thanks to its fertile soils, abundant water, and remarkable biodiversity.
Varieties and Processing Methods
Finca San Juan del Vesubio cultivates three outstanding Arabica varieties:
Bourbon – a balanced coffee with notes of chocolate, fruits, and nuts.
Obata – a resilient variety with bright acidity and citrus undertones.
Gesha – the legendary variety celebrated for its jasmine and tropical fruit notes.
The farm employs various processing methods to highlight each bean’s potential:
Washed – emphasizes clarity and bright acidity.
Honey – adds sweetness and fruity complexity.
Natural – delivers intense profiles with winey and berry-like notes.
Drying is carried out on raised African beds, ensuring even results and preserving the complexity of the cup.
Achievements and Recognition
2019 – 2nd place at Yara Champion Coffee with Bourbon (washed process).
2021 – 2nd place at Yara Champion Coffee with Obata.
2022 – opening of Espíritu Café in Puebla, a specialty coffee shop conceived as the farm’s window to final consumers.
2023 – 23rd place at Cup of Excellence Mexico with Obata (washed process with 24-hour lactic fermentation), scoring 87.16 points and reaching the international round.
These awards have established the farm as one of the leading projects in Mexican specialty coffee.
Flavor Profile
Bourbon Washed (24h fermentation) – red cherry, pear, apple, dark chocolate.
Obata Lactic Washed (48h fermentation) – stewed cherry, dried apple, caramel, vibrant acidity.
Honey and Natural Gesha – jasmine, tropical fruits, citrus sweetness.
Social and Environmental Mission
Finca San Juan del Vesubio works closely with the local community, including men and women of the Tzeltal people, creating jobs and supporting cultural traditions.
At the same time, the farm is committed to preserving the cloud forest ecosystem, where coffee trees coexist with the unique flora and fauna of Chiapas.
Conclusion
Finca San Juan del Vesubio is a story of how passion for coffee and respect for nature come together to create extraordinary results. Every cup reveals the richness of the Chiapas terroir: from delicate floral notes to deep chocolate undertones.
More than just coffee, it is an invitation to share the philosophy of a family that turns every bean into art.