Mexico Chiapas Organic RFA - Tzeltal Region

Heavy body, dates, golden raisin, cherry
On Sale
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Bag Weight 69 KG BAG
Harvest Season 2022/23
Status Spot
Lot Number P611026-3
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About This Coffee

Tzeltal people have embraced organic coffee production as a way of harmonizing their cultural traditions with environmental stewardship. Organic farming practices are deeply ingrained in their agricultural methods, ensuring the production of high-quality coffee while respecting the land and preserving biodiversity.

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

Country of Origin Mexico
Region Yajalón, Chiapas
Producer Type Small Holder Farmers
Farm Name Various producers
Processing Washed
Processing Description Fermented 12-17hrs, sun-dried on patios
Growing Altitude 1200m - 1300m
Harvest Season 2022/23
Bag Weight 69 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
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.  

  • Region Yajalón, Chiapas
  • Farm Name Various producers
  • Producer Type Small Holder Farmers
  • Processing Washed
  • Processing Description Fermented 12-17hrs, sun-dried on patios
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Bourbon, Pacamara, Marsellesa
  • Min Growing Altitude 1200m
  • Max Growing Altitude 1300m
  • On Sale Yes
  • On Sale Text pallet discount
  • Top Lot No
  • Status Spot
  • Certifications Rainforest Alliance Certified (IP), Organic certified
  • Coffee Grade MEX CA WA SHG
  • CTRM Contract Number P611026-3
  • Country of Origin Mexico
  • Warehouse The Annex

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