Mexico Chiapas - Villa Corzo Nutrition Project

Pear, brown sugar, lime

Bag Weight	69 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P613973-1

Alameda, CA: Out of Stock Bag(s)

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About This Coffee

This lot specifically supports a nutrition project conducted amongst over 300 farming families in the La Ramona area. The project, conducted by the Alliance for Sustainable Landscapes and Markets, consisted of two phases: collecting baseline data on the families' diets and nutrition, and then providing education and access to healthy foods with the goal of improving overall nutrition levels.

La Ramona, nestled in Villa Corzo, Chiapas, is a region rich in agricultural tradition and cultural heritage. Coffee farming remains central to the region’s economy, with small producers taking an artisanal approach—handpicking ripe cherries, fermenting for 12–17 hours, and sun-drying on patios. These practices, combined with the region’s biodiversity and commitment to sustainability, enhance cup quality while preserving the environment. Rooted in indigenous Tzotzil and Tzeltal Maya traditions, this lot exemplifies a harmonious balance between cultural identity, ecological stewardship, and agricultural innovation.

Country of Origin	Mexico
Region	Villa Corzo, Chiapas
Producer Type	Small Holder Farmers
Processing	Washed
Processing Description	Fermented 12-17hrs, sun-dried on patios
Growing Altitude	1400m - 1900m

Harvest Season	2025/26
Bag Weight	69 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Bourbon, Caturra, Costa Rica 95, Marsellesa, Mundo Novo, Typica
Certifications	AtSource Infinity

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.