Lot 6.: Finca Zapotitla José Javier Debernardi Delavequia

My name is Javier Debernardi, and I’m proud to carry forward a family tradition that spans three generations of coffee production. More than a livelihood, coffee is a lifelong commitment for me — one that my entire family shares. About seven years ago, we began transforming that tradition into something greater: a dedicated journey into specialty coffee that honors our roots while striving for innovation and excellence.

Finca Zapotitla, our family farm, lies in the highlands of Totutla, Veracruz, in the community that gives it its name. This land was purchased by my father over 35 years ago. I inherited it with a clear vision: to take care of it with intention and respect, and to improve quality through sustainable practices, all while preserving the natural beauty and health of the environment.

We follow an agroecological approach, carefully balancing organic and minimal synthetic fertilization based on soil analysis. We avoid herbicides entirely, choosing instead to nurture the soil with compost and maintain harmony with the surrounding ecosystem. Shade for our coffee trees comes from native species like Ixpepes, oaks, and chalahuites — trees that not only protect the plants but also support biodiversity and regulate humidity.

Our farm is home to a variety of cultivars, including Gesha, Pacamara, Sarchimor, Arara, CR95, Yellow Caturra, Castillo, as well as long-established varieties like Garnica and Caturra. Since planting Gesha seven years ago, we’ve seen it thrive — adapting beautifully to the climate and expressing exceptional cup quality.

Harvesting is done with great care. We select only fully ripe cherries, process them through floating, fermentation, and carry out washed, honey, or natural methods, depending on the lot. Drying is slow and controlled, done on raised beds in open air, shade, or inside our greenhouse, ensuring maximum flavor clarity. Throughout the process, we keep full traceability on each micro-lot, and monitor quality in our in-house lab.

What makes Finca Zapotitla unique is that we manage the entire coffee journey — from seedbed to final cup. We produce our own seedlings, cultivate and process the coffee, evaluate it ourselves, and even serve it in our family-run coffee shop, where we witness the final reward of our work: people enjoying our coffee.

This is more than a farm — it’s a living project where everyone in my family plays a role. Every bag of coffee carries not just the result of our work, but our values: sustainability, transparency, and a deep respect for what nature offers.
I produce every lot with the hope that you’ll not only enjoy its flavor, but also feel a connection to the story, the people, and the land behind it.