The Finca the Illusion produces coffee that earned second place in the 2018 and fourth place in the 2019 and 2021 “Cup of Excellence Mexico” competitions (represented by technician Federico Barrueta). Due to the scarce physicochemical and organoleptic information on coffee from the southern region of the State of Mexico, the objective of this study was to evaluate the physical and sensory characteristics of coffee (Coffea arabica L. var. Caturra Rojo) grown at Finca the Illusion in Temascaltepec, State of Mexico. A completely randomized design was established with two treatments (Finca the Illusion and Finca Soconusco) and three repetitions (350 g each). The variables analyzed in the coffee were defects, percentage of defect-free grain, density, moisture, water activity, and sensory evaluation of the beverage. At Finca the Illusion, the main defect was fungal damage, which can be prevented with proper practices during the collection of coffee cherry and classification of green coffee. The moisture (10.1%), density (0.69 kg/L), and water activity value (0.51) were within the optimal range. The roasting was medium-light, and the cupping score was 86, corresponding to an Excellent Specialty Origin coffee.