The Olmo coffee plantation is situated near Teocelo, a city in the Mexican state of Veracruz. The region's cooler temperatures and the presence of shade, contribute to a slower maturation of coffee beans. This results in denser coffee cherries, which in turn leads to deeper and richer flavors and aromas in the coffee.

The farm takes its name from an endangered local tree species and proudly boasts several olmo (elm) trees that have been thriving for over a century. The Olmo coffee farm represents a collaboration between third-generation Mexican coffee growers, led by Mr. Marcos Aguilar, and local partners who work together to optimize coffee quality and promote sustainability.

Given the global environmental challenges posed by climate change, deforestation, droughts, and plant diseases, the coffee industry is facing unprecedented issues. The Olmo coffee farm stands out due to its unique approach to sustainability. They cultivate shade-grown coffee, utilize solar panels in processing, employ organic compost, taking the coffee pulp and repurpose it to create organic fertilizers. Finally, they employ African raised drying beds. Furthermore, the farm takes meticulous measures to offset the carbon dioxide emissions generated during coffee transportation by actively engaging in local fruit tree planting initiatives. They actively plant four different types of fruit trees. This not only helps offset carbon dioxide emissions but also safeguards the shade-grown coffee for which Mexico is renowned.

The variety of this lot is Marsellesa, which is a hybrid variety of the Sarchimor family, a cross between Villa Sarchi (a natural Bourbon mutation) and a leaf rust resistant hybrid from Timor-Leste. It combines the good blend of the flavour profiles of Bourbon and the resilience of the disease-resistant hybrid from Timor.

Marsellesa is typically grown in Central America where it's popularity it’s growing for its smooth flavour, clean finish, and rich fruity sweet body.

This lot has been processed according to a classic natural (dry) process. They pick only ripe cherries and dry them on african raised beds.

In the cup: vanilla, pineapple, plum, caramel. Creamy body with a nice acidity in the aftertaste.

Minimum resting period: 10 days from roast date for espresso roast, 7 days for filter roast.