Finca La Teja
Climaco Cruz Cruz
6
My name is Clímaco Cruz Cruz, and I was born in Almoloya de Alquisiras, State of Mexico—a sacred, productive land home to enterprising and progressive people. I was raised in my parents' home, surrounded by a backyard orchard filled with diverse fruit trees, including coffee. It was there, during my childhood, that my deep appreciation for this brew was first awakened. In 2010, within our orchard named "La Teja"—which already hosted thriving avocado and peach trees—I established our coffee plantation. The coffee grows under the natural canopy of the avocado trees, featuring a blend of the region's heirloom Typica (Criolla) and Caturra varieties. These varieties naturally cross-pollinate thanks to the active apiary we maintain inside the orchard. We cultivate exclusively through 100% organic practices, and our irrigation comes from a pristine, natural freshwater spring located on our property.
Four dedicated workers from our local community collaborate in the cultivation of this land, backed by the specialized technical expertise of Federico Barrueta Barrueta, a prominent coffee producer in the region. Together, we operate as a unified family, integrated into a coffee cooperative in Amatepec, our neighboring coffee-producing municipality. The name "La Teja" is a heartfelt tribute to my grandfather, who on this very soil crafted the clay roof tiles (tejas) for our original family home, which still stands today.
Our processing protocol begins by meticulously harvesting only the deep red cherries, indicating optimal maturity. The fruit then moves to an initial washing stage where we use density flotation to extract floaters, under-ripe, and defective cherries. We proceed to depulping, followed by a controlled 24-hour resting and fermentation phase. Immediately after, the coffee is thoroughly washed with abundant clean water and transferred to specialized raised beds (zarandas) for drying. The drying timeframe is strictly governed by the microclimate elements, and once the target moisture is achieved, the parchment coffee is securely bagged and stored, awaiting milling or roasting.
For us, the Cup of Excellence is a profoundly important milestone. It allows us to scientifically assess the quality tier of our product and serves as an elite commercial window to the global stage, bridging our craft directly with the palates of discerning consumers worldwide.
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