Mexico, Chiapas Finca Nuevo Mexico Bayunka Semi-Washed

 Single Estate, Farm Direct

 Notes:  Chocolate Brownie, Pear, Dragon Fruit, Panela, Citrus

Origin: Mexico

Region: La Concordia, Chiapas

Roast: Medium (Full City +) 

Varietal: Tubi, Obata, Catimor

Elevation: 1200 masl

Process: Semi Washed 

Harvest Date: Febuary 2025

Arrival Date: July 2025

Producer: Carlos Ibarra

This harvest season we have partnered with Finca Nuevo Mexico coffee to bring you all the very best Mexicn coffee I could find. I've worked very hard behind the scenes with Jared Hales of Hacea coffee (importer on this project) to be able to bring this coffee in this year. As a matter a fact from initial conversations to having this coffee at my roastery its been the better part of 18 months. I'm very excited to show you all what positive progression looks and tastes like in Chiapas Mexico!

Cupping notes: Chocolate brownie and pear in the nose. Very chocolate forward profile with notes of milk chocolate, fudge and panela. Mild fruity aftertaste with notes of dragon fruit, pear and jasmine floral tones. Mild citrus acidity with a heavy body and chewy mouthfeel.

DESCRIPTION: Finca Nuevo México has 75 hectares of coffee planted plus 370 hectares of preserved land within the El Triunfo Biosphere Reserve. Finca Nuevo México has RFA, Bird Friendly and CAFE Practices certifications. The farm ranges from about 1200 to 1350 meters above sea level where Don Ricardo and his family produce mostly Obata, Tupi, Caturra, AnaCafe 14, Catuai, Catimor and Sarchimor varieties. Their extreme control of the fermentation and drying process is obvious in the resulting clean cups with amazing sweetness and body. This semi washed coffee is first floated in water torinse surface dirt and separate floaters before being added to 9000 liter tanks. The cherries are held for 88 hours in an oxygen deprived environment and then pulped and sent through an Ecowasher (demucilager) to mechanically remove most of the mucilage from the parchment. The semi-washed parchment is then put through a Centriflux machine to remove most of the water on the outside of the parchment. This coffee is then set to dry on traditional patios where it is constantly turned to promote even drying for 6 to 8 days pending weather conditions.

Finca Nuevo México was founded by Don Ricardo Baumann in 1964, who immigrated to Mexico from Germany in 1927. Ricardo Baumann was a mechanical technician, so when he arrived in Mexico he offered his services to various coffee farms in the Soconusco region in Chiapas. After years of gaining experience and knowledge while working on coffee farms, he ventured out to acquire his own land. From 1955 Don Ricardo Baumann dedicated himself to coffee production, and in 1964 he acquired Finca Nuevo México. Don Ricardo passed away in February 1974 and his daughter Ilse Baumann inherited the farm. She convinced her son Ricardo Ibarra (named in honor of hisgrandfather) to study agronomy to one day take over the farm. In 1986 Ricardo Ibarra, the grandson of Mr. Ricardo Baumann, studied and graduated as an Agricultural Engineer. The day after receiving his diploma he set out on his way back to Chiapas, where he found a practically abandoned farm with minimal production. It was going to need a lot of work. By 2016, after many years of dedicated effort, Finca Nuevo México had increased the coffee plantations and achieved production yields that set records in the country. This attention to quality and productivity is what struck us most when we first met Don Ricardo and his sons. Today, Don Ricardo is joined by his sons to continue investing in the success of coffee grown on the farm. After visiting Finca Nuevo México in 2023, we were struck by the attention to detail in all aspects of the farm, from the accommodations of the seasonal workers to the transportation of coffee at the dry mill. Each step of the process is constantly being reviewed by the Ibarra family and farm manager Rolando to find opportunities for improvement. Ricardo’s son Carlos told us “if we can improve just 1% each year, over time we will have grown a lot.”