La Ruda Maragogype FW

Finca La Ruda spans three generations of family coffee growers and is currently under the stewardship of Jose David Guerra Garza. This family-owned farm holds a deep commitment to producing specialty coffees while prioritizing environmental sustainability and social responsibility.  

At Finca La Ruda, the pursuit of excellence goes hand in hand with preserving the environment and promoting social well-being. The farm adheres to practices that minimize ecological impact, ensuring that coffee production is harmonious with nature. By implementing sustainable farming techniques, Finca La Ruda strives to protect the delicate ecosystems surrounding the farm and safeguard the long-term viability of their operations. 

The dedication to social responsibility extends beyond environmental concerns. Finca La Ruda actively engages with the local community, supporting initiatives that enhance the well-being of their workers and neighboring residents. Through fair and ethical practices, they prioritize the welfare of their employees, contributing to the development and prosperity of the community. 

The farm’s commitment to producing high-quality coffee has not gone unnoticed. Finca La Ruda has earned accolades and appreciation at regional, national, and international levels, cementing its reputation as a model farm in the region. The recognition they receive is a testament to their unwavering dedication to excellence and the exceptional flavors their coffee embodies. 

Looking to the future, Jose David remains committed to a continuous process of improvement. The farm endeavors to refine agronomic practices and processing techniques to unlock even better quality. By embracing innovation and leveraging their expertise, they aim to push the boundaries of coffee quality, consistently delivering exceptional beans to their discerning customers. 

Furthermore, Jose David seeks to establish long-lasting partnerships with clients who appreciate and value their coffee. He aspires to build relationships based on trust, loyalty and mutual growth. This approach allows for a deeper understanding of customer preferences, enabling Finca La Ruda to meet and exceed their expectations consistently. 

Cherry is selectively handpicked and processed on the farm. Cherry is floated to remove any underripes and pulped. Coffee is fermented in fermentation tanks for 12 to 15 hours. Following fermentation, parchment is washed in clean water and laid to dry on patios. Parchment is raked frequently to ensure even drying. It takes approximately 10 to 12 days for parchment to dry.

Discovered in 1870 near the Brazilian city of Maragogipe, Maragogype is a natural mutation of Typica that’s known for especially large beans. Today, Maragogype is less known than its offspring, Pacamara (where it’s crossed with Pacas). However, Maragogype is still in demand for its large beans and high-quality cup profile.