Coffee Description
This coffee’s journey starts similarly to it’s partner, the Mundo Maya Classic Natural. Sun-dried in the traditional method, and rehydrated after that initial period, this expression of Pocitos’ Mundo Maya sees 76 hours of extended fermentation, ‘protected’ from the oxygen outside the walls of its cozy tanks. This anaerobic fermentation modulates acid formation and sugar development, resulting in flavors and sensations we don’t find in the everyday cup.
This coffee’s complex fruit, sharp fermented notes, and umami make it incredibly fun to drink. The aroma hits you like slightly less than a ton brix (pun intended), and layers of sweet/bright/tropical fruit keep revealing themselves the more you sip. This extended fermentation is surely one of the best we’ve tasted in the category.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Other
Process
Natural + Anaerobic
Elevation
1400 masl
Region
Cosautlán
About Carlos Valdivia of Mexico
Finca Pocitos
We see too often Mexico overlooked as a quality coffee growing region, and Finca Pocitos is a great example of what this country can achieve.
Carlos Valdivia is a fourth-generation coffee farmer at Finca Pocitos (which is the premier farm of 5 run by the Valdivia family), and over the past decade has shifted the farms focus to specialty grade coffee. Much of this shift was brought about by a “coffee rust” outbreak in Veracruz between 2014-2015 (coffee rust damages trees, lowers yields, and overall threatens the livelihood of farmers whose crops succumb to it).
In reaction to this, Valdivia implemented new and better production techniques to combat disease, and improve final cup quality (fetching a higher price for their crop). Mitigating disease/pests, improving fertilization management, and introducing greater crop variety have increased Pocitos’ sustainability overall and it’s obvious to us that the end result is a very desirable cup.
Pairing shrewd farm management with open experimentation gives Finca Pocitos the ability to succeed and even thrive, especially as the Valdivias transition their farms towards better cupping coffees. And, as other farms in the area follow suit, the quality and longevity of Mexican coffee from Veracruz has nowhere to go but up.
Cosautlán, Mexico
Tenfold Coffee Company
Tenfold Coffee Company is a roastery and café with a vision for a more beautiful and impactful world. With deep expertise in sourcing, roasting, and café culture, we are committed to elevating the value of coffee while making specialty coffee approachable to all.
Rooted in Houston, Texas, our team pursues excellence with intentionality at every stage—procurement, production, and presentation—ensuring that each cup reflects both quality and care. We believe professionalism and dignity should define every interaction, from the farmer to the guest.
At our core, we are conscious stewards: committed to sustainability across the interconnected coffee industry and faithful in the small details, trusting that this builds a foundation for greater impact. For us, coffee is not just a beverage—it’s a way to connect, to create, and to contribute to a better world.
