Mexico Seleccion La Concordia - Villa Corzo

Chocolate, almond, honey, cherry, balanced
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Bag Weight 69 KG BAG
Harvest Season 2023/24
Status Spot
Lot Number P612022-1
  • 50 Bag(s)
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About This Coffee

The Concordia region is renowned for producing excellent coffee due to its agroclimatic conditions of the area – altitude, soils, biodiversity, and most importantly, the people, who through effort and care produce the “Oro Verde”.

The small farmers in this region have an advantage during the harvest season, as the weather is cold with little rain which leads to extended fermentation periods (12-17 hours), and longer drying periods where the coffee can be sun dried in their yards or on their zarandas. All these factors combined improves the cup quality of the region, where conservation of environment and sustainable coexistence between coffee producing activities and the flora and fauna surrounding them is most important.

Country of Origin Mexico
Region Villa Corzo, Chiapas
Producer Type Small Holder Farmers
Processing Washed
Processing Description Sun-dried, mechanical dryers
Growing Altitude 1400m - 1900m
Harvest Season 2023/24
Bag Weight 69 KG BAG
Bag Type Grain Pro / Ecotact
Plant Species Arabica
Variety Bourbon, Caturra, Mundo Novo, Typica, Costa Rica 95, Marsellesa

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 Villa Corzo, Chiapas
  • Producer Type Small Holder Farmers
  • Processing Washed
  • Processing Description Sun-dried, mechanical dryers
  • Bag Type Grain Pro / Ecotact
  • Plant Species Arabica
  • Variety Bourbon, Caturra, Mundo Novo, Typica, Costa Rica 95, Marsellesa
  • Min Growing Altitude 1400m
  • Max Growing Altitude 1900m
  • On Sale No
  • Top Lot No
  • Status Spot
  • Coffee Grade MEX CA WA SHG
  • CTRM Contract Number P612022-1
  • Country of Origin Mexico
  • Warehouse Dupuy Houston