Mexican company with more than 30 years experience in the coffee business which came from the creator’s idea to offer a high quality product and a new alternative to coffee consumption for lovers of this drink.

Don Pepe Coffee S.A. de C.V. was created in 1994 under the direction of C.P. José Gorbeña Marenco, starting in Córdoba and then moving into Huatusco making the adventure in the coffee industry consolidating their presence in states like Veracruz, Chiapas, Oaxaca, Guerrero y Puebla through an ambitious marketing strategy of all types of coffee.

Currently Don Pepe Coffee, maintains its facilities in a perfect state, being the first to modernize the coffee industry. It is one of the few companies of its kind that distribute coffee at a national level to Nestle Mexico, enforcing with the rules that this Swiss company has for its suppliers, has earned the certificated: NQS (Nestle Quality system) which has positioned it at the forefront of Mexico's coffee companies.

Selectively picked only the ripe cherries are harvested and they are picked individually by hand. Pickers rotate among the trees every 8–10 days, choosing only the cherries that are at the peak of ripeness. Because this kind of harvest is laboured intensive and it is used primarily to harvest the finer Arabian beans.

Once harvested, the cherries must be transformed to become parchment coffee, and this is achieved by removing the skin and pulp that surrounds them, by mechanical treatment, and then leave them to ferment. This process eliminates the rest of the pulp, leaving perfectly clean grains and later remove all impurities by washing method.
The rigorous selection of grain is done through a calibrated machine, ensuring the level of quality we offer, with internal controls that are monitored at all times, later green coffee stored in bags for roasting.

Green coffee is placed into a roaster which hot air is applied (between 390° F/200 ° C and 430° F /220 ° C), transforming it chemically and physically, causing an important water loss, an increasing its volume and change to a brown colour. While roasting seems simple, it is essential to determine the taste and quality of the grain, it is a complex process, where each step requires precision, control and strict supervision by specialists, who extract the grains throughout all the operation and can interrupt or prolong the process to obtain the full potential. Then roasted beans are taken out of the roaster extend to be cool rapidly to be packed in metalized bags.
The process of dry coffee, basically involves cleaning of parchment coffee by separating stones, sticks, trash, etc. To proceed to crunch off the parchment skin, threshing or trite and a series of selection processes coffee beans for their shape, size, weight, density and colour. The final product is green coffee.