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Finca Los Sueños

Juan Emilio Morales Prado

31

My name is Juan Emilio Morales Prado. I am a Systems Engineer, a father, and a producer bound to the land by deep-rooted agricultural convictions. My father and grandfathers were traditional coffee farmers; unfortunately, the devastating sector crisis of 1995 forced them to abandon the crop entirely. For decades, our family's coffee history was paused. Today, I have the distinct fortune of partnering with Senén Sampieri Bulbarela, who inspired me to reclaim our agricultural heritage and venture into the highly demanding world of specialty coffee. Guided by the elite expertise of the Sampieri family, Finca Los Sueños was born—a new estate designed to pursue the modern dreams of its growers while operating under the structural umbrella of the renowned Rancho El Separo project.

At Finca Los Sueños, we blend multi-generational heritage with a modern, data-driven mindset. We transitioned from traditional farming to micro-lot excellence because we believe that Mexico’s terroir can produce world-class profiles when managed with technical precision. Our agricultural philosophy relies on rigorous agroecological nutrition and strict, high-density selective picking. For us, every harvest is an intense, artisanal choreography requiring hundreds of dedicated hands. By focusing on low-yield, high-quality production, we treat coffee not just as a crop, but as an engineered craft where no detail—from soil analysis to controlled fermentation dynamics—is left to chance.

Securing a place in the Cup of Excellence is the ultimate validation of our dignified labor, our team’s craftsmanship, and the preservation of a legacy that was almost lost to history. For me, this platform means bridging our family’s resilience with the global specialty coffee market, proving that when tradition is fortified by innovation and strategic collaboration, extraordinary things happen in the cup. Finca Los Sueños is no longer just a name; it is a tangible reality built for the most discerning palates in the world.

General Information

Producer
Juan Emilio Morales Prado
Country
Mexico
Location
Tlaltetela, Veracruz
Varietal
Anacafe 14
Process
Ripe cherries underwent a 48-hour anaerobic fermentation, followed by depulping and a second 48-hour anaerobic fermentation. The coffee was then washed and dried on raised beds for 20 days.
Fermentation
48 hour
Altitude
1380
Harvest Date
2025-2026

Sensory and Jury Scoring Summary

Score
87.72

Lot Pricing Information

Lot size
330.69 lb
5 (30 lb)
Opening bid
$5.50/lb
Increment: $0.10
Total
(excl. shipping)
$1,818.80
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Pre Bidding Starts:
28 Jul 2026 07:00:00 EDT
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