Juana Lopez | Mexico
Bright & Juicy
Citrus & Green Tea
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
Tradition and family sit at the heart of Juana’s work. She learned to cultivate coffee from her parents in her early twenties — knowledge that continues to shape the way her farm operates today.
We first visited Finca La Sombra in 2022. Although Juana wasn’t on the farm that day, we were generously hosted by her husband, who walked us through the property and shared their approach to cultivation and harvest. Even in her absence, her care was evident. The farm — named “The Shade” — is surrounded by native trees that protect the coffee shrubs and support organic, slow-growing conditions.
San Pedro El Alto, high in Oaxaca’s Sierra Sur, is a region defined by altitude, biodiversity and deeply rooted coffee traditions. Mexico is often understated as a producing country, yet coffees from this region offer remarkable clarity, structure and quiet elegance, shaped by cool mountain nights and gradual cherry maturation.
This 100% Typica lot delivers citrus brightness, green tea delicacy and the sweetness of freshly cut sugarcane. Our third consecutive harvest with Juana — and a limited lot we’re proud to continue sharing.
Country/Region:
Elevation: 1668 masl
Coffee Varietal: Typica
Coffee Process: Washed
Harvest Year: July 2025
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
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