All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

Finca Santoli is a three-generation family coffee farm located in Santa Rosa, within the municipality of Teocelo, Veracruz, Mexico. The farm’s story began in 1980, when Alejandro Lara’s grandparents, Ranulfo Lara Pérez and Olivia Hernández Virués, acquired the property and began producing coffee. For decades, the farm focused on conventional washed coffees. Following his passing, his son Víctor Ranulfo Lara Hernández and grandson Alejandro Lara began guiding the farm into a new chapter focused on improving quality and exploring new approaches to production. The name Finca Santoli reflects the family’s roots. “Sant” comes from Santa Rosa, the community where the farm is located, while “Oli” was Ranulfo’s affectionate name for his wife, Olivia. Today, the farm grows varieties including Obata Rojo, Arara, Sidra, and SL28, while experimenting with fermentation and drying methods designed to highlight each coffee’s unique character. This experimental Obata Rojo microlot is processed as a natural coffee and fermented with champagne yeast. It represents the Lara family’s blend of tradition and innovation, showcasing the potential of their farm and the coffee-growing region of Veracruz.

Variety: Obata Rojo
Producer/Farm: Finca Santoli
Process: Natural
Region: Coatepec
Altitude: 1,200 - 1,450 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.