Casa Xixim’s Coffee Story: Savoring Sustainable Brews from Mexico

Embrace the Art of Sustainable Coffee

Coffee at Casa Xixim is more than just a morning ritual—it’s a journey that starts with intentional sourcing and a focus on sustainability. From the farms where the beans are grown using environmentally friendly practices to the meticulous roasting and brewing, every step reflects Casa Xixim’s dedication to eco-conscious living.

We serve light-medium roasted pour overs known as specialty coffee, which highlight the intricate flavors of the beans. Unlike the more commonly found dark roast, which can mask these nuances, our choice reflects a commitment to providing a refined and distinct coffee experience.

The Journey of Casa Xixim’s Drip Coffee

Casa Xixim’s quest for the perfect coffee started with a challenge: Sourcing quality Mexican coffee directly for the villa. While Mexico is renowned for its exceptional coffee, most of the best beans are exported, making it difficult to find high-quality options locally in regions like Tulum.

Finding Santiago

In the beginning, we struggled to find a local partner, but a recommendation from a favorite café back home led us to Santiago Sota, the owner of Drip café especial in Mexico City. The initial email to Santiago marked the beginning of a collaboration that quickly evolved into more than just a business arrangement. Santiago’s openness and expertise, along with his active involvement at Casa Xixim helped establish a strong partnership and friendship.

Santiago initially visited Casa Xixim with us to make a connection with our chefs and to inspire them to honor the story of the beans that were grown with generations of knowledge, and then roasted and brewed with his expertise. Our chefs are in constant contact with him to ensure they have freshly roasted beans prior to each group’s arrival—continuing the lineage of the farm to cup story.

Our endeavor with Santiago has been built on shared values of quality and sustainability. He and his brand, Drip, live true to their tagline: “Hacemos café, hacemos historias”, which translates to “We make coffee, we make stories”. We always make a point to visit his café in Mexico City, and we bring him to Casa Xixim whenever he has free time to unwind at the beach, and to check in on his Xixim baristas.

From Farm to Cup: The Process of Perfection

Finca Sophia, a 5 hectare farm at 1,450 meters elevation in the northern mountains of Puebla owned and operated by Santiago, implements a hybrid of organic and sustainable farming techniques that prioritize the health of the environment and the quality of the coffee. At Finca Sophia, the focus is on cultivating coffee in harmony with nature, ensuring that the methods used are gentle on the land and supportive of long-term agricultural health.

Santiago’s approach not only enhances the flavor profiles of the coffee but also reduces the environmental impact. Santiago’s careful attention to detail spans every stage, from farming, to roasting, to brewing, where he brings out the coffee’s nuanced flavors and harmonious taste.

How Santiago Sources Coffee Across Mexico

The values of quality and sustainability are woven into Santiago’s approach to selecting beans. Beyond his own farm, Finca Sofia, he sources coffee from small niche producers from various regions across Mexico that are known for their excellent growing conditions— some of which have gained international recognition.

From the highlands of Puebla to the fertile soils of Oaxaca, these regions are known for their diverse microclimates and ideal growing conditions, which play a crucial role in producing high-quality beans.

By working directly with these producers, Santiago is creating a more equitable coffee industry. He created Proyecto Drip to give small producers—which tend to be families—the technical ability to produce better coffee or he purchases their cherries (the fruit that contains the coffee bean) at a higher cost and does the fermenting and drying himself. This allows these families to receive better compensation and not have to sell their cherries at a low cost.

Many of these smaller producers only have 1-2 hectares of land and simply don’t have the space to process all the coffee they have, so these transactions only include 300-500 kilos and are considered small productions. This partnership between Casa Xixim, Drip and these local growers is a testament to the power of community and sustainability.

His focus on direct sourcing and fair practices ensures that each batch reflects the diverse and rich flavors of Mexican coffee, while supporting local growers dedicated to sustainable production. This approach is evident in every cup served at Casa Xixim, offering guests a taste of Mexico’s finest coffee traditions.

Partnering with a Roaster: A Commitment to Quality

Drip café especial, nestled in the Roma Norte neighborhood of Mexico City, is more than just a café—it’s a cornerstone of Casa Xixim’s coffee journey. Founded by Santiago in 2014, Drip began as a small take-away window and has since grown into a beloved local spot.

Santiago’s approach to coffee is deeply rooted in sustainability and community engagement. He has served as national judge at the Mexican Barista Championship and was involved as coach of the Mexican competitor at the 2019 World Roasting Championship in Rimini, Italy. His work ethic reflects the saying, how you do anything is how you do everything.

Drip and Finca Sophia: Where Santiago’s Vision of Sustainable Coffee Comes to Life

Drip and Finca Sophia are at the heart of Santiago’s commitment to sustainable coffee. At Finca Sophia, Santiago is currently growing three varieties of coffee: Bourbon, Geisha and Obata Rojo. He is also finishing construction on the main house where we will be able to receive guests and clients beyond the cafe.

At Drip, Santiago roasts on a Giesen drum machine for both natural and washed process beans aiming to highlight a balanced natural sweetness in the coffee he sources. Natural coffees feature a complex fruity profile, and washed coffees feature an elegant acidity with strong hints of sweetness.

A Perfect Morning Ritual: Enjoying Casa Xixim’s Specialty Coffee

At Casa Xixim, mornings begin with the rich aroma of freshly brewed Chemex drip coffee, creating a serene and inviting atmosphere that sets the tone for the day. Guests are treated to a coffee experience that is more than just a beverage—it’s a moment of connection to the sustainable practices that underpin every aspect of the villa.

The experience is made even more special by the tranquil setting of Casa Xixim, where guests can enjoy their coffee during sunrise on the beach, or on one of the villa’s private terraces, surrounded by lush greenery and the soothing sounds of nature.

How to Savor the Casa Xixim Coffee Experience at Home

The Casa Xixim coffee experience doesn’t have to end when your stay does. By bringing a bit of the villa’s coffee culture into your home, you can continue to enjoy the rich, sustainable brews that made your mornings in Tulum so special. During your stay, you have the opportunity to purchase Santiago’s Drip specialty coffee beans directly at Casa Xixim, allowing you to take the taste of our unique pour overs with you.

Here are some tips on how to recreate the Casa Xixim coffee experience from home:

Brewing Tips for the Perfect Cup

To make the perfect cup of Casa Xixim specialty drip coffee at home, start by using a drip method like V60 (or Chemex), which are known for enhancing the coffee’s clarity, balanced acidity, fruit notes and sweetness.

1. Always grind your coffee beans just before brewing to preserve the aromas and flavors. A medium to fine grind is ideal for drip coffee (7.5 on a 1 to 10 grinder, 20 on the Baratza Encore)
2. Bring filtered water to a boil.
3. Rinse the entire coffee filter with hot water.
4. Add ground coffee to filter and gently tap to settle the grounds. Place V60 and mug on a scale and zero it.
5. BLOOM: Add 60 grams of water, then use a spoon and gently flip the bottom of the brew bed onto the top, completely saturating the grounds.
6. FIRST POUR: At 45 seconds, add 140 grams of water, pouring in gentle concentric circles, moving from the center to the outside of the bed, ensuring not to touch the sides of the filter. Total brew weight should now be 200 grams.
7. SECOND POUR: At around 1:20 minutes, add 100 grams of water, keeping the same pouring technique. Make sure not to fill higher than the level of grounds you have already established.
8. FINAL POUR: At 1:50-1:55 minutes, add 80 grams of water. Then, using a spoon, scrape along the edge of the filter at the top of the brew, ensuring not to touch the brew bed.
9. Coffee should finish brewing between 2:45 and 3:00 minutes, when the stream of coffee from the filter turns to a drip.
10. ENJOY: Just as at Casa Xixim, take a moment to savor your coffee, knowing that every sip supports a network of dedicated individuals who are passionate about preserving the land and their craft. Appreciate the journey of each bean—from the farm to your cup.

Whether you’re reminiscing about your stay or sharing the experience with friends, brewing Casa Xixim coffee at home allows you to keep a piece of the villa’s eco-conscious luxury with you. Enjoy every sip as a reminder of the sustainable practices and devotion to quality that define Casa Xixim.

Sustainable and Specialty Coffee FAQ

What is considered specialty coffee?
Specialty coffee is high-quality coffee scored 80 or above on a 100-point scale by the Specialty Coffee Association (SCA). It involves beans that are carefully grown, processed and roasted to bring out unique flavor profiles, often sourced from specific regions known for their premium coffee.

What is the difference between regular coffee and specialty coffee?
The key difference between regular coffee and specialty coffee is quality and process. Specialty coffee involves high-grade beans with traceable origins, and sustainable farming practices yielding smaller batches well suited for lighter roasting profiles. Regular coffee can be lower quality with less emphasis on flavor and sustainability.

What is the most sustainable way to buy coffee?
The most sustainable way to buy coffee is to choose beans that are certified organic, fair trade or Rainforest Alliance Certified. Opt for direct trade options from roasters who work closely with farmers, supporting ethical and eco-friendly practices.

What coffee is Mexico known for?
Mexico is known for its Arabica coffee beans, particularly those grown in regions like Chiapas, Oaxaca and Veracruz. These coffees are often praised for their bright acidity, medium body and notes of chocolate, nuts and citrus.

Why does Mexican coffee taste different?
Mexican coffee tastes different due to the country’s diverse growing regions, high altitudes and volcanic soil, which contribute to unique flavor profiles. Typically, Mexican coffee offers a light to medium body with bright acidity and sweet, nutty or chocolatey notes.

What is the difference between dark and light roast coffee?
The main difference between dark and light roast coffee is the roasting time and temperature. Light roasts have a shorter roasting time, preserving the beans’ natural flavors and acidity. Dark roasts are roasted longer, resulting in a bold, robust flavor with less acidity and often a smoky or bitter taste.