We’ve opted for a light roast with Helina’s coffee and the main flavours we find are plush apricot and raspberry layered with heady coffee blossom floral aromatics. Brown sugar sweetness balances the bright fruit acidity, giving the profile both depth and poise. Secondary notes of melon and pineapple emerge gradually, complemented by orange and a subtle hint of cherry. Maple syrup richness enhances the viscous, syrupy mouthfeel, which carries smoothly into a long finish with lasting clarity. The light roast accentuates the honey process, highlighting both the rare variety’s floral character and the refined fruit complexity that defines this rare selection.

El Ocote sits in the hills above Zentla, within the Huatusco district of Veracruz. The farm is run by Helina Tress Marini and her husband, Miguel Castelán, part of the wider Castelán Tress family. They have introduced new quality cultivars such as Gesha, Pacamara and Marsellesa, moving beyond the varieties more typically found in Mexico. Over the past eight years their focus has been on refining post-harvest practices and strengthening family collaboration. This commitment to quality culminated in a second-place award at this year’s Mexican Cup of Excellence in the Naturals/Honey category.

When asked what matters most about her farm, Helina told us that “Coffee has always been in our blood. In every cup from El Ocote, you’ll taste not only the elevation and microclimate of Zentla—but the story of a family, generations in the making, doing what we love most.”

This award winning Gesha honey lot was harvested at peak ripeness of 22° Brix, floated and hand-sorted to remove underripe cherries. Following pulping, it underwent 48 hours of controlled oxidation and 48 hours of anaerobic fermentation before being dried on patios for just over two weeks.