Mexico Chiapas - Seleccion La Concordia

Bright, caramel apple, blood orange, sweet finish
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Bag Weight 69 KG BAG
Harvest Season 2021/22
Status Spot
Lot Number P609490-2
  • Out of Stock Bag(s)
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About This Coffee

The La Concordia region is renowned for producing excellent coffee due to various factors, such as the agroclimatic conditions of the area, altitude, soils, great diversity of natural interactions and of course, the people who through effort and care are able to produce the “Oro Verde” (green gold as it is called). This region is also well known for its dry and rainy seasons, which are very well synchronized with the physiology of the coffee plant. During harvest season, the weather is cold with little rain which helps to extend the fermentation time and drying conditions, and as a consequence, improves the coffee cup quality. The endemic vegetation and fauna interaction (large cat species such as jaguar and birds such as quetzal among others) creates a top priority responsibility to enhance sustainable coexistence between coffee producing activities and conservation of this environment. The small farmers in this region take an artisan approach to their production, taking their coffee from seed to dry parchment. The coffees are picked ripe, de-pulped and fermented for 12-17 hours. After the fermentation process, the coffee is then washed and sun dried on farmers’ yards or zarandas in order to deliver the best qualities and high-end profiles required.

Country of Origin Mexico
Harvest Season 2021/22
Coffee Grade MEX CA WA SHG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Processing Washed
Variety Bourbon, Catimor, Caturra, Costa Rica, Mundo Novo, Typica, Marsellesa, Oro Azteca
Region La Concordia
Farm Name Various smallholders

History of Coffee in Mexico

With seeds from the Caribbean, cultivation began in Veracruz, where custom house records indicate a few hundred bags of coffee were exported as early as 1802. But these exports were apparently anomalous because after 1805 coffee would not be exported again for twenty years, after the war of independence. Production did increase over this period, presumably for domestic trade and consumption. In 1817, a planter named Don Juan Antonio Gomez started “intensive cultivation” further south, where coffee thrived at high altitudes. By 1826 there were half a million trees in Cordoba and Mexican coffee was being exported.  In 1828, seeds—or possibly plants—from Arabia (Yemen) were planted in Uruapan, near the Pacific coast west of Mexico City, by Jose Mariano Michelena. Trees were brought from Guatemala to be planted in the southern state of Chiapas in 1847, and  Oaxaca would become the third largest producer of Mexican coffee by 1889.  

Growing Coffee in Mexico

Mexican coffee grows in 15 states throughout the southern half of the country but over 90% comes from four states: Veracruz, Oaxaca, Chiapas, and Puebla. Specialty coffee comes from the highlands of Veracruz on the gulf coast, the mountains of Oaxaca and Chiapas at the southern tip of Mexico. In Veracruz coffee grows from 1,100-1,660 m.a.s.l. In Chiapas coffee grows from 1,300-1,700 m.a.s.l. In Oaxaca coffee grows from 900-1,650 m.a.s.l. Coffee is grown by more than half a million farmers, 95% of these being smallholders cultivating less than three hectares and 85% of Mexico’s coffee farmers are indigenous Mexicans. Most Mexican coffee is grown under shade and Mexico is one of the world’s largest producers of certified organic coffee and Fair Trade coffee. Most Mexican coffee is Bourbon, Catura, Maragogype, or Mundo Novo, though other varieties can be found. Mexico grows almost no Robusta.  

  • Region La Concordia
  • Farm Name Various smallholders
  • Processing Washed
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Bourbon, Catimor, Caturra, Costa Rica, Mundo Novo, Typica, Marsellesa, Oro Azteca
  • On Sale No
  • Top Lot No
  • Status Spot
  • Coffee Grade MEX CA WA SHG
  • CTRM Contract Number P609490-2
  • Country of Origin Mexico
  • Warehouse The Annex

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