In 2010, Jesus Salazar developed a coffee growing project in Chiapas involving the Caféologo Mayan communities. Today, he works directly with 280 micro-producers who grow high-quality coffee, produced under shade on small farms of 2 hectares on average.
This washed coffee, a blend of Typica, Bourbon, Caturra and Garnica, is the result of this work, far from intensive production. Each producer is supported by Jesus and the Caféologo team on the technical aspect of the harvest and processes.
The coffee is processed at the Beneficio Comunitario Sibactel, on the Tenejapa terroir, within the Tseltal community. Most of Caféologo’s partner coffee growers come from this community. Their harvest is purchased in cherries at the price of the parchment, in order to encourage the selection of the finest cherries and to improve their remuneration.
Coffee grows in shade, there are native trees such as Chalum, fruit trees and timber trees. The cool climate allows the cherries to ripen slowly and evenly.
Producers apply organic growing practices: leaves from associated crops and process wastewater are placed at the feet of the coffee trees to provide the plants with the necessary nutrients and retain soil moisture.
2024-02-01 02:39:58
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