The Arrival
Every few months, a bean arrives at SLOW that makes Alonso pause. Not because it is perfect — perfection is a word we distrust — but because it carries a story that demands to be told through every brewing geometry we possess. This month, that bean comes from Finca Corahe, nestled in the highlands of Veracruz at 1,400 meters above sea level, delivered to us by our friends at El Perro Café.
It is a washed-process arabica. The washing is meticulous — the mucilage stripped clean, the bean left to speak for itself without the fermented sweetness that natural and honey processes contribute. What remains is clarity. Transparency. A cup that hides nothing.
The Profile
Alonso profiled the Finca Corahe across five methods before settling on two that reveal its character most faithfully: the Chemex, which amplifies its bright tropical acidity — lemon zest, ripe mango, a flash of tamarind — and the V60, which softens those high notes into a honeyed body with a lingering sweetness that recalls piloncillo and dried apricot.
The altitude tells the story. At 1,400 masl, the cooler nights slow the cherry's maturation, concentrating sugars and complex acids in a way that lowland farms simply cannot replicate. The result is a bean with remarkable range: bright enough to wake the palate, sweet enough to reward patience.
The Farmer
Finca Corahe is a family operation — three generations working the same volcanic slopes, hand-picking cherries at peak ripeness during a harvest window that lasts barely six weeks. The washed process they employ is water-intensive and labor-heavy, but it produces a cup of uncommon cleanliness. Every sip carries the discipline of their method.
We believe in naming the hands behind the bean. Not as marketing, but as respect. When you order the drip this month, you are drinking the work of a family in Veracruz who chose precision over convenience, just as we do behind the bar.
How to Experience It
The Finca Corahe is our Drip — Month's Specialty for February. Available daily as a single pour-over, and featured in the current Coffee Flight rotation alongside our Oaxaca washed and Guerrero honey. For those seeking deeper immersion, Alonso has integrated it into the Omakaffee rotation — the Chemex pour in Act II, where its citrus brightness meets Jazmín's hibiscus-lime granita in a pairing that borders on the electric.
A bean from the mountains of Veracruz. A cup that hides nothing.