Lot 8.: Rancho viejo-Kohmar Bernardo Zilli Cessa

Bernardo Zilli Cessa is a man whose life has been devoted to the land, to coffee, and to his family. His story is deeply rooted in the mountains of Veracruz, where, from a young age, he embraced agricultural work with passion, persistence, and a clear vision: to make coffee cultivation a lifelong commitment to the land and to the people who care for it.

Over the decades, under his leadership, he has contributed to the development of several coffee farms that today form Grupo Cafetalero ZILMOR—a family-owned company built on strong values, deep respect for nature, and an unwavering dedication to quality.

One of those farms, Rancho Viejo, sits at 1,500 meters above sea level in Tlaltetela, Veracruz. It stands as a living example of Bernardo’s work philosophy. Under his guidance, the farm has obtained certifications from Rainforest Alliance, C.A.F.E. Practices, and 4C, distinguishing it as a socially and environmentally responsible coffee production unit.

In 2020, Rancho Viejo took part in the Por Más Café program from Exportadora de Café California, which allowed for the renovation of its coffee plantations. Resistant, high-performing varieties were introduced—most notably Anacafé 14, a cultivar that has since been cultivated using precise agronomic practices: contour planting, soil and foliar analysis, rational fertilization, and a strict no-herbicide policy.

This technical approach, combined with decades of experience and deep local knowledge, has created ideal conditions for the production of exceptional coffee.

From childhood, his son Marco Antonio Zilli Morales has been by his side—walking the fields, observing decisions, helping with harvests. Inspired by this example, he pursued academic training as an agricultural engineer and earned a master’s degree in Tropical Horticulture. Upon completing his studies, Marco made a decisive choice—not only to continue his father’s legacy, but to take it a step further by venturing into the world of specialty coffee and post-harvest processing. This led to the creation of KOHMAR Specialty Coffee, a brand that honors the past while embracing innovation and the evolving demands of the specialty market.

At the end of 2023, Marco began experimenting with post-harvest processes. Despite initial doubts, his motivation was unwavering. The result is the coffee we present today: a Yellow Honey, crafted with carefully hand-selected cherries from Rancho Viejo, harvested at peak ripeness by their dedicated team. The coffee undergoes a two-stage extended anaerobic fermentation, first in whole cherry, then after pulping. This process imparts a golden hue to the beans and reveals a unique sensory profile: silky body, intense sweetness, and balanced acidity.

The drying is carried out slowly under the sun, preserving the integrity and complexity of the grain.

This coffee is a living expression of Bernardo Zilli Cessa’s lifelong work—still actively guiding the farm with wisdom and dedication—and of his son Marco, who has translated that heritage into a forward-looking, quality-driven approach that respects the coffee from its origin to the final cup.

At KOHMAR Specialty Coffee, we celebrate the beauty of uniting generations through coffee, showing that passion, technique, and love for the land can turn a family legacy into a sensory experience worth sharing.