Finca San Antonio Chicharras, México

Finca San Antonio Chicharras, México

Country: México
Region: Chiapas
Town: Motozintla, Sierra Madre de Chiapas
Farm: San Antonio Chicharras
Owner: Teddy Esteve and family
Processing: Natural
Altitude: 1,000 to 1,200 metres above sea level
Varietal: Marsellesa, Hybrids, Starmaya

Representing roughly 2% of global coffee production, Mexico is well-known for its coffee grown in the Chiapas and Oaxacan regions situated in the southern reaches of the country. Coffee first arrived in Mexico with the Spanish colonists in the 18th century. After independence from Spain, the country, although in turmoil, began to slowly cultivate coffee plantations in the southern states. Border disputes with Guatemala ensued as Europeans bought up large swathes of land, pushing indigenous populations into the mountains.

In the Motozintla area within the state of Chiapas in southern Mexico, there are high altitudes and rich soils ideal for coffee production. It is here where Finca San Antonio Chicharras has been growing coffee since the early 1900s. The land is diverse, situated in the Sierra Madre de Chiapas mountain range, growing both Arabica and Robusta coffee, in addition to a protected natural area of 20 hectares.

The farm utilizes agroforestry to grow coffee under a diverse shade of native trees. This area has high biodiversity, with an array of flora and fauna species. Growing coffee in conjunction with this nature is an important goal for the team at Finca San Antonio. There is also a nursery onsite, with the ability to house 500,000 plants, equipped with shade netting and a sprinkler system to carefully grow seedlings to plant throughout the farm in order to improve production.

The wet mill is located onsite, so coffee processing occurs within the farm. After the cherries are collected during the harvest, they are brought to the mill to be sorted and prepared for processing. A mechanical syphon is used to wash the cherries and sort further to ensure a uniform quality is attained. The cherries are then dispersed on patios to initiate the pre-drying process, lasting 6- 8 days. Afterwards, the cherries are moved to a machine dryer powered by wood stoves, to dry for an additional 36 – 40 hours. Once complete, the dried cherries are bagged and rested before being sent to the dry mill to be hulled and prepared for export.