Cafeología La Finca
Cerro Brujo, Chiapas
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Finca fundada en 2011 por Jesús y Pablo Salazar en la cima del Cerro Brujo, Chiapas, sobre 240 hectáreas, de las cuales solo 24 se dedican a café y cultivos alimentarios; el resto se conserva como bosque nuboso. Manejo con sombra, cuidado del suelo y cosecha selectiva. Variedad Marsellesa, proceso honey (25 h de fermentación, secado en camas altas 12 días). Altitud 1417 m.
Product
- Species
- Arabica
- Varieties
- Marsellesa
- Process
- Honey
- Form
- Green
- Export capacity
- Yes
- Samples available
- Unknown
Locations
- Cerro Brujo, Chiapas — ChiapasPrimary
Coffee in Chiapas
1st nationally — 392,942 t of coffee cherry, 37% of the country’s volume (SIAP, 2024 agricultural year-end)
Chiapas has Mexico’s largest area under coffee and harvested in 87 municipalities in 2024. Contrary to what is usually repeated, the highest-volume municipality is not Tapachula but Motozintla, at almost 44,000 tonnes. The high sierra grows the coffee that has won the Mexican Cup of Excellence: Finca Santa Cruz, in La Concordia, took first place in 2020, 2021 and 2022 with a natural Geisha scoring 93 points, grown at 1,700 metres.
Denominación de Origen Café Chiapas (DOF, 2003)
- Growing regions
- Motozintla, Tapachula y el Soconusco, Siltepec, Simojovel, Chilón, Comitán, Ocosingo
- Altitude
- 500 to 1,900 m above sea level depending on the region; the Denominación de Origen requires above 800 m
- Harvest
- October to May, with the bulk of the picking from November to March
- Varieties
- Bourbon, Caturra, Típica (Criollo), Costa Rica, Oro Azteca
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