Tzeltal Traditional Coffee

Traditional Tzeltales coffee is an Arabica species of coffee, whose name comes from a blend of traditional varieties: Typical, Red Bourbon, Yellow Bourbon and Maragogipe. The coffee is made by the Tzeltales, an indigenous goup descending from the Mayas, living in the Chilón municipality. This town is in the area that boasts the largest coffee plantation in the State of Chiapas: most of its population is linked to growing this product.
Traditional Tzeltales coffee grows at an altitude of 1,160 metres above sea level and requires a warm, humid climate in spring and summer, and semi warm and humid in autumn. In order for the plant to be healthy, it needs shade: this is provided by the Chamlum tree (also called Tzeltal). The tree also performs an atmospheric nitrogen fixation action.

The coffee has a lightly toasted flavour with acidic tobacco notes, resembling peach and oak cask. The latitude and altitude for growing, the closeness to the Pacific Ocean and the richness of the volcanic soil guarantee the plantations are in a moist area rich in vegetation. This particularity, added to the growing tradition and the plantation root stock, make this coffee’s flavour characteristic.

The Tzeltales grow and sell organic coffee as a part of a project supported by CEDIAC (Centro de Derechos Indígenas A.C.). The young plantations oversee the local economy, because work groups have been organised for the production, packaging and distribution of sacks of coffee: the women in every family make the sacks and close them, and the men plant and harvest the coffee.