Finca Parak
José Alfredo Miranda Moreno
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Finca Parak is a project dedicated to reviving the coffee heritage and traditions of Tacámbaro, Michoacán. We grew up on the farm of our father, Isaac Miranda, surrounded by avocados, loquats (nísperos), and heirloom coffee trees. After our father's retirement and periods spent traveling and living around the world, I returned home with a definitive vision: to leverage our rich volcanic soils, ideal climate, and traditional Criollo varieties to build an elite specialty project. Although coffee had always grown naturally on our land, it was only five years ago that we formally restructured our approach. Today, Finca Parak is no longer just a traditional plot; it is a meticulously managed estate where multi-generational respect for the land is enhanced by modern, data-driven agricultural precision.
At Finca Parak, our coffee trees thrive under a partial shade canopy, intercropped alongside premium avocado production under strict principles of crop diversification and soil conservation. Our estate is highly unique, being fully certified by Mexico’s National Service for Agro-Alimentary Public Health, Safety, and Quality (SENASICA) for avocado exports to the United States. This rigorous standard of food safety and phytosanitary excellence is applied directly to our coffee. Throughout the crop cycle, we conduct exhaustive visual monitoring for pests and diseases, alongside preventative pruning and sustainable weed control. The harvest is strictly executed through selective hand-picking of pristine, fully ripe cherries. To safeguard the lot's purity, all processing tools, containers, and wet mill spaces are thoroughly sanitized, and 100% potable water is used during every stage, including density flotation to eliminate floaters, under-ripe, or dry cherries.
Our post-harvest processing is executed under strict technical protocols tailored to each micro-lot, focusing on highly controlled fermentations and precise mucilage management. For this competition lot, the drying process was carefully managed over clean, elevated raised beds (camas africanas) and semi-shaded patios. The parchment was raked periodically to guarantee uniform moisture drop and prevent any defects associated with uneven drying. Finally, the dried coffee was transferred to pristine, well-ventilated, humidity-controlled storage, entirely sealed off from external odors and contaminants. Securing a place on the international stage validates years of hard work and shows that when family heritage is backed by strict international safety certifications and technical precision, the terroir of Tacámbaro can produce world-class specialty coffee.
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