- COFFEE GRADE: SHB EP
-
CROPYEAR: 24/25
FARM/COOP/STATION:
VARIETAL: Bourbon, Caturra, Catuai. Sachimor
PROCESSING: Vasket
ALTITUDE: 900 - 1100 m
OWNER:
SUBREGION/TOWN:
REGION: Huixtla, Chiapas
FARM SIZE:
CERTIFICATIONS: Organic
HARVEST MONTHS:
Denne kaffe
Mexico produces a diverse variety of premium coffees across its regions, ranging from lighter-bodied, delicate qualities to sweeter coffees with caramel or chocolate notes. The coffee region Chiapas is situated at the border to Guatemala and offers both the necessary altitude of up to 1,750 meters above sea level as well as fertile volcanic soils for good coffee production. Located in the Southern part of Chiapas, an hour and a half away from the town of Huixtla, this coffee stems from the town of Ejido Morelos.
Born into coffee, Saida Soraya Henanine inherited Providence Mills from her father. This certified organic coffee mill exclusively prepares the coffees coming from their three fincas: Finca Paraiso, Finca Holanda, and Finca San Pedro. The farms extend on a beautiful landscape ranging from 900 to 1,100 meters above sea level. The three organic farms are planted with Bourbon, Sarchimor, Catuai, and Caturra varietals. Saida‘s commitment to the region and its people is truly motivating. She has constructed a school, a dining room and housing facilities for the coffee pickers and their families. Some of them genuinely like the new place and decided to stay after the picking season.
Mexico
Mexico is filled with contrasting landscapes and rich traditions. You can explore large deserts, snow-capped mountains, cloud forests as well as breathtaking coastlines. Because of its central location close to both the Atlantic and Pacific Oceans, Mexico provides perfect conditions for coffee cultivation. The main coffee growing regions in Mexico are Chiapas, Veracruz, Oaxaca and Puebla. Due to the different regions, Mexican coffee has a wide variety of flavors.
When it comes to high-quality coffees, Mexico is often overlooked, although it has much to offer. Coffee first arrived in the country in the late 1700s. For a long time, coffee production was dominated by a few landowners. After the Mexican revolution in the 1920s, the land was redistributed to the indigenous people, breaking up many large haciendas. Since then, coffee has mostly been cultivated by smallholder farmers on a few hectares each.
In the 1970s, coffee was finally recognized as an important export good that supported rural development. Over the following decades, the Mexican government started to heavily promote coffee production. By 1990, Mexico had risen to the fourth-largest producer in the world. Back then, coffee was an essential pillar of the national economy. Unfortunately, this development ended shortly after due to the 'coffee crisis' in the 90s, leading to a drastic decline in production and quality.
Over the years, the farmers started working together and formed cooperatives to recover from the crisis. The cooperatives provided technical assistance, training, and support in marketing and financial matters to their members. Moreover, they supported indigenous producers and encouraged sustainable coffee production.
Today, much of Mexico's coffee is exported to the United States. We are happy to offer you some of the finest Mexican lots in our onlineshop.
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