Hermenegildo García Pérez


Hermenegildo, or as his friends call him Gildo, is a father from the family whose life has been accompanied by coffee since birth. He represents the third generation of farmers in his family and represents it very well. In fact, Gildo has managed to group together a few farmers from the settlement of Yucuhuti and Mixteca, about 2 hours away from the town of Tlaxiaco in the Oaxaca state, where each farmer, over a large area and a bit punk style, has grown coffee at his own style and speed. Gildo has been educating farmers, QGrading for several years and has an excellent coffee roastery that offers local coffee, among other things.




Mixteca, Oaxaca


Zaragoza Itundujia


1350 m


3 Ha


Gesha, Typica, Bourbon


Gildo processes coffee in the traditional washed or semi-washed way. This makes his coffee incredibly pure in flavour. Mexican coffees tend to go into red orange, into grapefruit and into honey. And Gildo supports exactly those flavors in his coffee. The farm is located in the settlement of Mixteca, which is 2 hours far from the city where he is living with his family. There are indigenous people who speak their own language, Mixteca. The farms are scattered in the hills all around and it’s more like one big wilderness.

“The unique combination of ecosystem and altitude makes the coffee unique in both taste and aroma. It’s like bubblegum, hazelnut, red fruit, chocolate, medium to high acidity, and a uniquely clean cup.”

The Gildo organises producers from small farms of no more than 2.5 hectares, with each producer having its own mill and drying process. Gildo then checks the quality or process the coffee beans himself, advises the farmers on what to improve and how much to sell the coffee for. Basicly he is helping the comunity to improve.


Coffee processed in the classic washed way. The ripe cherries are collected one by one and after further sorting they are left to ferment for at least 24 hours. They are then washed and slowly dried in net dryers or African beds. The coffee was processed in the village of Miramar in the Yucuhiti region of the Mexican state of Oaxaca by the Gilda family. The coffee is sparkling and full of fruit and herbs. The profile goes into a sweet marmalade of yellow fruit, black tea, pecan and Lotus biscuits.


A lot harvested by the indigenous people of the Mixteca region of Sierra Norte, farmers Juan Pérez, Guadalupe Pérez, Hugo Santiago and Teobaldo Tomas Santiago from the municipalities of Buenavista and Yagila. The Typica, Bourbon and Marsellesa coffee varieties were then processed by Gildo using a washed method with controlled aerobic fermentation. The farms are located at an altitude of 1,350 m above sea level. The coffee profile is carrot cake, sugar cane, biscuit, chocolate cherries, pecan nut, baked fruit tea, and apple acidity.

Red honey - Bourbon

Like the Mixteca lot, this lot is harvested by farmers from the Mixteca region, Zatagoza Itundujua village (1450m), where coffee is grown by indigenous people. This lot was harvested by Armando Lopéz Sandoval and Marcos Nuñez Jose, the cherries were then processed and dried by Gildo on his farm using the black honey process. He peeled off the top layer of the beans, leaving as much pulp on the beans as possible and further fermented the coffee beans (about 72h) to make them as sweet as possible. Coffee profile: fig, honey, floral, elderflower, gingerbread, black tea, lemon cookie, yellow fruit, yellow melon.

Washed - Bourbon, Typica

This lot is from the farm of the García Perez family, Gilda’s parents. The coffee was processed using the classic washed method, where the cherries were fermented first in bags for 36 hours and then in water tanks for 24 hours.  We have a profile of herbs, floral honey and pineapple with a nice sparkling acidity and medium body.

Geisha - washed

Another lot where the coffee cherries were grown on one farm and processed on another. This time the coffee was grown by farmer Sofia Peréz Hernandez at an altitude of 1650mnm in the Oaxaca, Mixteca. This Geisha is a beautiful example of the impact that quality soil and care in harvesting has on cultivation. Although the coffee has not been processed by any experimental method but by the classic washed method (36h fermentation in bag, 24 fermentation in tank), it is wonderfully complex, sweet, full of forest fruits especially raspberries and dark grapes, with Geisha attributes such as peach, flowers, green tea and lemongrass with a marzipan aftertaste.

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