Finca Nuevo México

Semi washed and washed mexican coffees. Quality and volume

Finca Nuevo México lies in La Concordia, Chiapas, at the foothills of the Sierra Madre. A place where altitude and geography work in our favor: 1,200–1,350 meters, 460 hectares, and a climate that lets us produce specialty coffees at scale without sacrificing character. Where Our Coffee Begins At the farm, we ferment our cherries for up to 88 hours, giving each lot the chance to develop depth without overwhelming the cup. From there, we choose the path: Semi-washed — removing the skin, keeping the mucilage, and drying on patios. Fully washed — using minimal water, with gravity-fed movement and mechanical processes replacing the heavy water flow of the past. This shift has made our operation cleaner, more efficient, and more environmentally responsible. Dry Mill: Precision After Patience After nearly a year of work in the wet mill, every lot arrives at our dry mill, located just below the mountains — an ideal environment for storing and preserving specialty coffee. Here, precision takes over: Densimetric separators Screen-size classifiers Airflow systems And most importantly, a state-of-the-art electronic color sorter Together, they fine-tune each batch, guaranteeing the preparation our clients expect. Family Roots, Modern Vision The finca is managed by Ricardo Jr. and Carlos Ibarra, grandsons of Don Ricardo Baumann, who founded Finca Nuevo México decades ago. Today, with the technical leadership of Juan Luis, a Q Grader and CQI-certified processing specialist, we’ve embraced methods that highlight clarity, sweetness, and character in every lot. Our Coffee in the World We now export to five countries, while also supplying the Mexican specialty market with coffees scoring 82–85 points year after year. This isn’t volume for volume’s sake— It’s volume with discipline, intention, and consistency. Our Commitment Every detail matters: fermentation, drying, selective harvesting, milling, and of course, cupping. We study every step because every step shapes the cup. Looking Forward We continue exploring new ways to express the best of Mexican coffee—refining processes, testing new ideas, and building long-term connections with roasters who value intention over marketing and quality over noise. State: Chiapas Municipality: La Concordia Total Area: 460 hectares Altitude: 1,200 - 1,350 meters above sea level Processing Methods - Semi-washed: The cherry’s skin is removed, leaving mucilage on the bean, and then dried on patios. - Fully washed: Minimal water usage for a sustainable washing process. Fermentation: Up to 88 hours in cherry to enhance flavor profiles and cup quality. Our dry mill is equipped with a color sorter, ensuring precise selection and classification after a year of meticulous work at the wet mill. Located below the mountains, it provides an ideal environment for storing specialty coffees. Our Current Story The farm is managed by brothers Ricardo Jr. and Carlos Ibarra, grandsons of Don Ricardo Baumann, the founder of Finca Nuevo México. In recent years, with the expertise of Juan Luis—a Q Grader and CQI-certified processing expert—we’ve shifted our focus to innovative methods that highlight unique flavor profiles in every lot. We currently export to four countries and supply specialty coffees to the domestic market, consistently achieving 82–85 cup scores that reflect our commitment to quality and flavor. Commitment to Quality Every detail matters: from fermentation and drying methods to selective harvesting. We analyze and cup each lot to ensure the highest standards, understanding how each step impacts the final cup. Vision and Outlook We are continually exploring new origins, refining processes, and creating Mexican coffees that stand out globally. Our mission is to connect with roasters who appreciate coffee produced with care, intention, and sustainability. We invite you to experience our coffees and discover the story behind every cup!

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