Every morning at Vidanta begins with the same irresistible aroma of fresh coffee, roasted right here on the resort grounds.
While guests enjoy coffee in their suites, at breakfast, or during a leisurely café stop, few realize the care and craft that goes into every cup.
Meet Chef Christophe Guerin Henry Erick and Hernán Zepeda Mejía, Vidanta’s master coffee artisans. The two oversee the resort’s in-house roasting facility, where more than 79,366 lb (36,000 kg) of beans—roughly the weight of six fully grown African elephants—are roasted each year exclusively for our guests. Each day begins before sunrise, when the air is cool, the roasters are quiet, and the first small-batch roast of the morning sets the tone for the day.
“Coffee is more than a drink,” says Chef Christophe, a classically trained pastry chef from France, with a smile. “It’s a welcome. It’s how we say ‘good morning’ to our guests, no matter where they’ve come from.”
The intricate roasting process involves 100% Mexican-grown beans, sourced from family farms in Chiapas and Veracruz in the renowned “coffee belt” of Mexico. These hand-selected varieties highlight a unique aroma and character in their Arabica beans.
After several trials, the Vidanta team has perfected its own recipe using high-altitude beans from Veracruz—grown at more than 5,905 ft (1,800 m) above sea level—combined with Robusta beans from both irrigated and rain-fed trees in Chiapas.
“This blend allows us to achieve a distinctive flavor and a unique authenticity exclusive to Vidanta,” says Hernán. “Each batch is roasted with precision, adjusting time, temperature, and airflow based on the bean’s variety and moisture content. This ensures a balanced cup that’s rich, smooth, and full of character.”
During the roasting process, two artisans monitor the coloration of the beans, as well as the temperature and roasting time.
“Every roast is like a conversation with the bean,” continues Hernán. “It tells you when it’s ready. You just have to listen—and smell—closely.”
The result is a coffee experience that feels as personal as it does premium, one that connects guests to the flavors and traditions of Mexico. You can find the coffee in every lobby throughout Vidanta Nuevo Vallarta. And for those who fall in love with the taste, Vidanta’s house blend is available for purchase at La Plaza, so you can take a little piece of your vacation home with you.
Guests can also taste the coffee during the resort’s Tour del Corazón, where they explore different production areas such as the chocolate factory, wine cellar, jam factory, and chocolatery.
Next time you savor that first sip at breakfast, you’ll know that it’s more than coffee—it’s true dedication in every drop.
The Perfect Cup of Coffee: Tips from Chefs Christophe Guerin and Hernán Zepeda
1. Start with Fresh Beans
Coffee begins to lose flavor within days of roasting. Buy in small amounts and store in an airtight container away from light and heat.
2. Grind Just Before Brewing
Once it’s ground, the clock starts ticking. A burr grinder gives you an even grind and better flavor.
3. Use the Right Water
Good coffee starts with good water. Filtered or spring water is best to avoid off-flavors.
4. Measure for Balance
The ideal ratio is about 2 tablespoons of coffee for every 6 ounces of water. Adjust to taste, but keep measurements consistent.
5. Mind the Temperature
Aim for water between 195°F and 205°F (90°C and 96°C)—hot enough to extract flavor without burning the coffee.
6. Savor the Aroma First
Before your first sip, take a moment to breathe in the fragrance. Smelling is part of tasting.
