Noel Sanchez Lopez has been a dedicated coffee farmer for 17 years in Montecristo de Guerrero, specifically in the area of Nuevo Milenio. His journey in coffee farming began when he purchased a plot from a community member. With determination, he transformed the neglected land into a thriving coffee farm. Noel’s commitment to quality is evident in his meticulous care for his plants.

At the farm, the coffee processing method is a blend of traditional practices and careful attention to detail. After harvesting the ripe coffee cherries, Noel measures and sorts them in a concrete tank filled with water, discarding any defective beans. The cherries are then pulped using a drum pulper, and the beans are placed in a fermentation tank for about 15 hours. Post-fermentation, the beans are washed thoroughly to remove mucilage and then spread out on a drying yard. 

Country of Origin: Mexico

Region: Nuevo Milenio, Montecristo

Producer Type: Single Origin

Farm Name: El Perrico

Processing: Washed

Processing Description: Fermented 12-17 hours, sun dried on patios

Growing Altitude: 1350 MASL

Plant Species: Arabica

Varietals: Marsellesa, Oro Azteca

Certifications: Organic certified NOP

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.