Origin: Mexico

Farm; Finca Nuevo México

Region: Chiapas

Variety: Anacafé 14

Altitude: 1200 masl

Process: Anaerobic Semi-Washed

“ Apple, Fruity & Star Anise. ”

This amazing lot was cultivated in the rich state of Chiapas, a prime coffee-producing area of Mexico, in the Triunfo Biosphere Reserve. One of the world’s most diverse forests.

Finca Nuevo México is situated near this rich ecosystem. Don Ricardo Baumann immigrated to Mexico from Germany in 1927 as a mechanical technician. After years of work and gaining experience, Don Ricardo sought to own his own farm. So, in 1955 he began to dedicate himself to coffee farming. Finally in 1964, he acquired Finca Nuevo México. After his passing in 1974, he gave the farm to his daughter, Lisa Baumann.

Lisa encouraged her son, Ricardo Ibarra, to study agronomy to learn more about growing coffee, and he did so in 1986. He received his degree as an Agricultural Engineerand shortly after graduating, headed back to Chiapas to take over the nearly abandoned farm. By 2016, and after many years of hard work, research, and renovation, Ricardo successfully made Finca Nuevo México a high yielding coffee farm growing excellent quality coffee. He became well-known throughout the world of coffee for his amazing work. Ricardo soon was able to transition to more specialty lots.

This specific lot is comprised of Anacafé 14, a high-yielding Catimor hybrid, with resistance to drought and rust. After the cherries are carefully handpicked, they are delivered to the wet mill to be submerged in tanks of water to remove any floaters, or lower quality cherries. Next, the cherries are moved to fermentation tanks to ferment for 88 hours. After fermentation, the cherries are pulped via machine and sent through an Ecowasherto remove the mucilage. The beans then travel through a Centriflux machine to peel awayany remaining mucilage. The freshly cleaned coffee is then dispersed on patios to dry in the open sunfor 6 –8 days, with constant turning, depending on the weather.