Lot 7_: Finca Trebolillos Alejandra Martínez Gama

In the lush, fog-covered hills of Coatepec, Veracruz—where coffee was first cultivated in the Americas—Finca Trebolillos carries forward a rich legacy of cultivation that began in 1808. At 1,250 meters above sea level, our farm produces biodynamic, organic coffee with a commitment to living soils, biodiversity, and social well-being.

My name is Alejandra Martínez Gama. I represent the third generation of coffee producers in my family and the first led by women. In 1950, my grandfather Antonio Martínez Ruiz inherited several plots and purchased the farm we work on today. Back then, he exported most of the coffee to Germany. Later, my father decided to begin selling in Mexico, seeking to bring exceptional quality to our local market.

I started helping him in 2011. That same year, we converted nine hectares into organic coffee production. In 2014, this effort was recognized with 5th place in Mexico’s Cup of Excellence. That was a turning point—my father was so inspired that he transitioned the entire farm to organic.

In 2016, I attended the Biodynamic Meeting of Mexico. The principles of biodynamics—respecting the land’s rhythms, enhancing soil fertility naturally, and viewing the farm as a living organism—resonated deeply. In 2017, we began implementing these practices. Since then, we’ve created living composts, planted according to lunar cycles, and nurtured our plants with preparations made on the farm. Rainwater, natural springs, and underground rivers provide hydration, and our shaded coffee trees live in harmony with native flora and fauna.

This is a family-run project. We inherited the farm and reshaped it with a vision that centers on sustainability, social inclusion, and care for our ecosystem—especially the preservation of our endemic “Bosque de Niebla” cloud forest. We track soil health through detailed data systems and metrics to ensure both productivity and environmental integrity.

We cultivate Marsellesa and Costa Rica 95 varieties, selecting only ripe cherries by hand. Our processing includes both natural and washed methods with extended fermentation using chlorine-free water. Drying is done under the sun on raised beds; in poor weather, we use solar dryers. All coffee is stored in Ecotact and GrainPro bags to preserve freshness and complexity.

Our Reserve coffee, introduced in 2025, expresses the full potential of our terroir. The beans reveal notes of chocolate, honey, lemon, vanilla, grape, raspberry, panela, and red fruits—a juicy, winey, exotic cup that has captivated baristas and chefs alike.

For those in Mexico, our two cafés—Katsina Café and El Desastre | Café + Libros—serve our coffee with the same care that we give it on the farm. There, we offer espresso, cappuccino, latte, V60, and cold brew, using a variety of roast levels and processes. Whether whole bean or ground, natural or washed, each cup tells the story of our soil and our hands.

We are legally organized as an SPR de RL de CV (Rural Production Society) and we take pride in paying fair wages and ensuring that our workers receive proper social benefits. We're also launching social initiatives aimed at supporting the surrounding communities, especially women and children. Our environmental projects focus on protecting native biodiversity and reforesting key ecological zones.

We aim to export part of our production and share the soul of Coatepec with international markets—while also ensuring that Mexicans have access to coffee of the highest quality.

Our farm is a living system. Every bean is a result of intention, care, and reverence for nature. When you buy our coffee, you're not just getting a product—you’re participating in a story of transformation, legacy, and conscious agriculture.