Mexico Decaf - CAFECO Mountain Water Process

Panela, cherry, chocolate chip cookies

Bag Weight	69 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P615801-1

Alameda, CA: Out of Stock Bag(s)

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About This Coffee

In the lush highlands of La Concordia, Chiapas, the CAFECO Cooperative brings together 540 smallholder farmers cultivating coffee across 1,441 hectares between 900 and 1,700 m.a.s.l. Founded in 2016 in the community of Ejido Nuevo Paraíso, CAFECO was creat ed to strengthen both the quality of its coffees and the livelihoods of its members. Located in Mexico's southernmost state, Chiapas is not only the country's largest coffee-producing region by volume but also a leader in organically certified coffee. The landscape is characterized by small farms (most under five hectares) surrounded by remarkable ecological, cultural, and biological diversity. This richness is reflected in the coffees produced throughout the region. Beyond commercialization, CAFECO supports its producers through access to financing, technical assistance, fair pricing programs, and ongoing training in fermentation, post -harvest management, and microlot development. Over time, the cooperative has become recognized for its consistency, transparency, and meaningful impact within the community, making it a trusted partner for roasters seeking coffees with both quality and traceability.

Country of Origin	Mexico
Region	La Concordia, Chiapas
Producer Type	Cooperative
Farm Name	Various smallholders
Processing	Washed
Processing Description	Fermented 28hrs, sun-dried on roofs & patios
Growing Altitude	1200m - 1500m

Harvest Season	2025/26
Bag Weight	69 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Arabe, Bourbon, Mundo Novo

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.