Puebla Wilakgateno

Ofelia Montero produces coffee in San Jose Rio Bravo, a small community in the Cuautempan municipality in the distant Northeastern Sierra of Puebla. Ofelia inherited her farm Wilakgateno from her parents. The farm’s name comes from the name of a very famous hill in the area. Wilakgateno occupies a single hectare, planted with Garnica and Costa Rica varieties. Ofelia uses the native leguminous ice cream bean trees for both shade and nitrogen retention. Her coffee is fermented for 45 hours in cement tanks and dried on cement patios for 4-10 days depending on climate.

Over the years, Puebla has quietly become one of the most important producing regions in Mexico and surpassed Oaxaca in terms of productivity. There is so much here we’re excited about and looking forward to growing for years to come. This was our first year buying from Puebla, and the potential is palpable. We’re excited to make sure these coffees get the differentiation they deserve.

Don’t waste good beans on bad brews. Our brew guides are designed to help you make a delicious cup every time— from French press and Pour over to coffee maker or cold brew, whether you're in your kitchen or over a campfire. We got you.