Mexico Finca Santa Cruz José Arguello
José “Pepe” Argüello, a third-generation coffee producer from the depths of La Concordia, Chiapas, embodies passion, precision, and innovation. Since acquiring Finca Santa Cruz in 2014, he has transformed a family dream into a laboratory of excellence — blending ancestral traditions with agronomic precision and a profound respect for the environment.
Today, this family-run estate stands among the finest names in specialty coffee, driven by a single goal: to push every boundary of quality. Its dedication was recognized with a Cup of Excellence Mexico 93.00 SCA score.
Nestled within the El Triunfo Ecological Reserve at 1,600–1,700 meters above sea level, Finca Santa Cruz benefits from ideal microclimates, natural shade, and nutrient-rich volcanic soils — the perfect stage for exceptional varieties such as Bourbon and Typica.
Microlot • Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
Cupper's notes
In the cup, it opens with delicate and luminous aromas of jasmine and orange blossom (from orange and lemon trees), followed by a fresh hint of mandarin and bergamot that brings vibrancy and brightness to the ensemble. On the palate, it reveals a refined sweetness, with notes of light honey, white peach, and green apple that perfectly balance the fine, crystalline acidity typical of high-altitude Bourbons.
The body is velvety and elegant, supporting a harmonious flavor profile where floral and fruity nuances intertwine in a silky texture. The finish unfolds with hints of dark cocoa and toasted almond, leaving an impression of purity and depth that gently invites another sip.
Green Coffee Analysis
Grain analysis
Screen:
17+
Humidity:
11,10 %
Density:
743 g/L
Storage environment analysis
Humidity:
52 %
Temperature:
18° C
More Info
Alongside José works his sister Karen, the commercial mind and organizational heart of the family. Together, they share a dream: to open a coffee shop in Tuxtla, the capital of Chiapas, where they can tell, in their own land, the story of a coffee born in the mountains.
José also serves as director of CAFECO, a regional cooperative that supports small producers by providing training, market access, and fairer prices for every bag of coffee sold. What truly sets him apart, however, is his meticulous approach to processing. For every new lot, José studies each variable with scientific precision up to 200 hours of controlled fermentation, with a cupping performed for each individual hour.
Every cup becomes an experiment in perfect balance, an act of love and precision.
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