Overview of Mexican Coffee Production
Mexico accounts for around 2% of global coffee production, with the Chiapas region, located in the southern part of the country, being especially renowned for its coffee. This region offers a unique environment with high altitudes and rich biodiversity, making it ideal for cultivating exceptional coffee. Mexican coffee has a rich history, evolving through centuries of cultivation and support from local cooperatives that continue to strengthen the industry. This specific lot from Chiapas exemplifies the quality and heritage of Mexican coffee production.
Chiapas Region and GRAPOS
Chiapas, known for its fertile soils and optimal climates for growing coffee, is home to the Grupo de Agricultores Positivos S.P.R. (GRAPOS). Founded in 2007, GRAPOS began with 90 producers and has since grown to include more than 2,700 producers, 772 of whom are women. These smallholder farmers grow coffee in the mountainous regions of El Porvenir and Llano Grande, areas known for their rich biodiversity and strong agricultural potential.
GRAPOS plays a critical role in supporting these producers by offering technical assistance, providing seedlings to replace damaged trees, and facilitating education programs. Through their involvement, coffee farmers have been able to increase both their yield and the quality of their coffee, leading to better income and long-term sustainability. This commitment to quality and environmental harmony makes Chiapas coffee special, with each cup reflecting the care and craftsmanship of the local community.
Processing
The smallholder producers in Chiapas handpick their coffee cherries at peak ripeness and transport them to one of eight collection centers spread throughout the region. After arriving at the mills, the cherries are sorted for quality, ensuring only the best beans are selected. The cherries are then pulped to remove the outer skin, and the beans are fermented for 24 hours. This fermentation helps break down the sticky mucilage, bringing out the sugars and complex flavors that make the coffee stand out.
Once fermentation is complete, the beans are washed and laid out on cement patios to dry under the sun. This slow drying process is key to developing the nuanced flavors and ensures the beans reach the perfect moisture content for storage and export.
Decaffeination Process: Mountain Water Process
This coffee is decaffeinated using the Mountain Water Process, a non-chemical method that preserves the coffee’s flavor while removing the caffeine. This process is carried out by Descamex, using pure water from Pico de Orizaba, the highest mountain in Mexico. The green coffee beans are immersed in water to extract the caffeine, while the water also retains the beans’ soluble flavor compounds.
The water is then passed through filters to remove the caffeine, leaving behind the flavorful water that’s reintroduced to the beans to preserve their original characteristics. The result is coffee that is 99.9% caffeine-free but still rich in flavor. After this process, the beans are dried to the ideal moisture content and packed for export, ensuring freshness and quality. The Mountain Water Process is also organically certified and Kosher, making it a natural and trusted choice for decaffeinated coffee.
