Mexico Chiapas Organic RFA - Wokola Wal
|Bag Weight||69 KG BAG|
About This Coffee
The Tzeltal region is nestled in the breathtaking landscapes of Chiapas, Mexico, and is home to the Tzeltal people. These resilient and proud indigenous communities have a deep connection to their ancestral heritage, which is intricately woven into their daily lives.
Wokola'wal is a term in the Tzeltal language that embodies a deep sense of interconnectedness and harmony with the natural world. It encompasses a worldview that recognizes the intrinsic value of all living beings and emphasizes the need for respectful and sustainable coexistence. It has no translation but can be interpreted as thank you.
In the Tzeltal region, organic coffee production begins with a profound respect for the natural environment. Farmers prioritize the health and well-being of the land, avoiding the use of synthetic fertilizers, pesticides, and herbicides that can harm both the ecosystem and the consumer. Instead, they rely on traditional knowledge and organic inputs, such as compost and natural pest control methods, to nurture the coffee plants.
|Country of Origin||Mexico|
|Producer Type||Small Holder Farmers|
|Processing Description||Fermented 12-17hrs, sun-dried on patios|
|Growing Altitude||1200m - 1300m|
|Bag Weight||69 KG BAG|
|Bag Type||Grain Pro / Ecotact|
|Variety||Bourbon, Pacamara, Marsellesa|
|Certifications||Rainforest Alliance Certified (IP), Organic certified|
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.
- Status Spot
- Region Yajalón, Chiapas
- Producer Type Small Holder Farmers
- Processing Washed
- Processing Description Fermented 12-17hrs, sun-dried on patios
- Bag Type Grain Pro / Ecotact
- Certifications Rainforest Alliance Certified (IP), Organic certified
- Plant Species Arabica
- Variety Bourbon, Pacamara, Marsellesa
- Coffee Grade MEX CA WA SHG
- Min Growing Altitude 1200m
- Max Growing Altitude 1300m
- Country of Origin Mexico
- Warehouse The Annex
- On Sale No
- Top Lot No
- CTRM Contract Number P611026-2