Lot 3.: Los Manantiales Aaron Cortés Alvarado

In the lush, misty highlands of Totutla, Huitzilan de Serdán, Puebla, lies a farm nurtured by nature and cultivated with heart: Finca Los Manantiales. A few years ago, Don Aarón Cortés López acquired this land, originally known as Pahuatitán, named after the native pahua fruit, cherished in the region for its creamy texture and rich flavor. With time, the farm earned a new name—Los Manantiales, a tribute to the three pristine natural springs that flow through its terrain and breathe life into every tree and plant.

The environment here is truly magical. The farm sits beside a gently flowing river and is surrounded by a biodiverse canopy of shade trees: chalauite, oak, orange, sapote, guava, and sweetgum. These trees not only protect the coffee plants but also enrich the soil and serve as a secondary source of nourishment for the local ecosystem. Every element of the farm works in harmony with nature, and our practices are guided by sustainability, certified by C.A.F.E. Practices.

Don Aarón, who has been devoted to coffee farming for over 15 years, first set foot on this land with nothing but determination and a dream. In the early years, he faced harsh setbacks. One of his first harvests, though small, was sold to buyers who promised high prices—but they vanished without paying. Yet, instead of giving up, Don Aarón persisted. Together with his wife, he continued to invest his time, energy, and faith into the land. That perseverance was soon rewarded when he was recognized for having the best harvest in the entire area.

Today, Finca Los Manantiales produces high-quality, specialty coffee on two hectares of land planted with the Marsellesa variety—selected for its excellent adaptation to the region’s climate and soil. Our coffee grows slowly under shade, developing complex sugars and nuanced flavors. Every cherry is handpicked with precision, only when it reaches a deep red hue, ensuring uniform ripeness.

Our post-harvest process is meticulous and delicate. After harvesting, the cherries are fermented for 35 hours in carefully controlled conditions to enhance sweetness and clarity. They are then dried slowly using African-style raised beds, which allow even airflow and gradual drying—resulting in vibrant, clean, and expressive flavor profiles. Inorganic fertilization is carried out thoughtfully three times a year, always considering the long-term health of the soil and surrounding environment.

The result? Exquisite, limited micro-lots of coffee that reflect not just the land they come from, but the hands and hearts that cultivate it. From the shade of ancient trees and the flow of natural springs, to the steady hands sorting each cherry, Los Manantiales is more than a farm—it is a place where nature and craftsmanship meet.