Document

Los Milagros

Small-scale producers members of the group Cafetaleros de la Biosfera de Chiapas “Cabiochi” and small-scale growers part of Caravela’s organic chain.
HISTORY

In a valley surrounded by three of the most important mountains in the state of Chiapas, sits the small town of Motozintla. One of these important mountains is called Cerro Malé, which in indigenous dialect means “The Hill of Miracles.” For hundreds of years, the indigenous tribes believed that sick people could be healed by bathing in the water streams that run underneath Cerro Malé. Additionally, in the times of the Spanish Conquer, the indigenous tribes used to hide and refuge inside the tunnels and caves that you can find along the skirts of Cerro Malé. For this reason, these tribes strongly believed that this was a hill that made miracles.

Nowadays, this mountain continues to make great things, and not necessarily miracles, but instead, great coffee. This region, with humid climate in the mornings and dry hot in the afternoons, is ideal for the production of coffee. Today, Cerro Malé and the surroundings of Motozintla is home to dozens of small-scale coffee growers with 1-3 hectares where organic coffee is produced. These coffee growers are members of an organization called CABIOCHI and our own organic supply chain. This organization was created with the objective of taking care of the environment through the production of coffee, avoiding chemicals that affect their soil, producing coffee under shade, and other strategies to guarantee the protection of their mountains and planet Earth. Our PECA team is working with this group of dedicated coffee growers to offer these them tools to improve their harvest practices and increase the quality of their coffee.

Farm Varieties
Location
Country

Mexico

Municipality

Motozintla de Mendoza

Department

Chiapas

Elevation

1,500 – 2,000 MASL

Technical info
Harvest

December – March

Processing Method

Fully washed and traditionally fermented for 20-24 hours. Processed at micro mills at each farm.

Shade

Ingas and other native trees.

Drying Method

Fully sun-dried on patios moving the coffee every half an hour.