Tenejapa – Washed Arabica – Chiapas – Mexico
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Jesus Salazar (aka Cafeologo), developed in the Tenejapa region of Chiapas a coffee-growing project involving the Mayan communities. He works directly with 140 micro-producers who cultivate high-quality coffee grown under the shade of the Mexican primary forest. This light-roasted coffee has notes of lemon, hazelnut and honey. Perfect for elegant, bright and juicy filter coffees.
- Producer: 70 farmers, Tseltal community, at BenefIcio Sibactel
- Location: Tenejapa, Chiapas
- Altitude: 1750m.
- Process: Fully washed Arabica.
- Varieties: Red bourbon, Red caturra
- Origin: Mexico
- roast level: light-medium
- Ingredienser: Ristede kaffebønner
Our packaging is made of 100% recyclable plastic and is carbon neutral.
More about the exporter of this coffee
Jesus is, as he puts it, the zero generation of his family in coffee. Originally from Tuxtla, capital of the Chiapas region, he lives with his family in San Cristobal de las Casas. He initiated his project "Cafeologia" in 2010. Firstly roaster, his project "Cafeologia" today brings together a coffee shop, a hotel, a quality laboratory, a cupping room, a roastery, a warehouse and a beneficio. Jesus' goal was to develop a project around coffee growing involving Mayan communities. In 2010, he began working with 4 farmers and today he is in direct contact with 140 "micro-producers" because for him it is essential that this project remains on a human scale "Caja a caja". The farmers speak Tsotsil and Tseltal (the Maya languages) and they produce very high quality nano-lots, each about 20 bags per year on 2 hectares. Far from intensive agriculture, coffee trees grow in their gardens under the shade of endemic trees like Xalum. With so little yield, coffee is not viable for these families. Jesus' approach then becomes societal, he asks each farmer how much he needs to live a year. He has to create value added coffee to pay this price. For this, the only lever is quality. Jesus is Q-processor (equivalent of the Q-Grader for processes). He brings his expertise to every farmer and sometimes the drying and the end of the process is done on the roof of the Cafeologia where are arranged African beds. The coffees are not certified but are produced on the model of organic farming. Just 1 hour drive around San Cristobal, the diversity of aromatic profiles is incredible. His vision of coffee is philosophical and humanistic. He wants above all to promote the quality of Chiapas coffees and "change the image of Mexican coffee". He surrounds himself with partners sharing his state of mind, his philosophy, his values to defend a different coffee growing in Mexico, returning to a high quality that is creating value for the indigenous production communities.