Mexico Chiapas Organic - Seleccion Yajalon Tzotzil (2022 Crop)

Toffee, milk chocolate, sweet pear, dried pear

Bag Weight	69 KG BAG
Harvest Season	2021/22
Status	Spot
Lot Number	P609359-2

Alameda, CA: Out of Stock Bag(s)

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About This Coffee

The region of Yajalon is known for growing coffee, but also for beans, pumpkins, citric fruits, plums and bananas. As an organic group, fertilizations of these coffee plantsare made up of coffee pulp, wood ashes and leaves. Coffee cherries are de-pulped and fermented for a range of 12-17 hours, and then washed and left to dry between 12-17 hours.

Country of Origin	Mexico
Harvest Season	2021/22
Coffee Grade	MEX CA WA HG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Processing	Washed
Variety	Bourbon, Pacamara, Marsellesa

Region	Altos de Chiapas
Farm Name	Various smallholders
Certifications	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.