Nuevo Mexico


11,00 incl. VAT


Taste Profile
Mild dark chocolate, dried strawberry and caramel.

Additional information




Don Ricardo Baumann




Anacafé 14


1.200 - 1.350 masl


Anaerobic Semi-Washed

SKU NM-ES-2024 Category

Nuevo Mexico

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.

The Mexican Revolution led to Agrarian Reforms redistributing land to local populations. Small-scale coffee production exploded with the creation of the National Coffee Institute of Mexico (INMECAFE) in 1973 yet was dismantled in 1989 following the International Coffee Crisis. With the lack of support from a governing coffee body, producers were then forced to sell coffee at low prices to local coyotes. Thanks to the creation of cooperatives and other producer organizations, producers received more support and were provided with better access to international markets. Today, coffee production has stabilized and remained strong. This lot is one example of how Mexican coffee has prospered.

In the rich state of Chiapas, a prime coffee-producing area of Mexico, is the Triunfo Biosphere Reserve, a 50,000-acre tropical cloud forest flourishing with wildlife and an extensive variety of native vegetation. It is actually one of the world’s most diverse forests, containing Mesoamerica’s largest continuous cloud forest. Finca Nuevo México is situated near this rich ecosystem.

Don Ricardo Baumann immigrated to Mexico from Germany in 1927 as a mechanical technician. He provided services to coffee farms in the Soconusco region of Chiapas. After years of work and gaining experience, Don Ricardo sought to own his own farm. So, in 1955 he began to dedicate himself to coffee farming. Finally in 1964, he acquired Finca Nuevo México. After his passing in 1974, he gave the farm to his daughter, Ilse Baumann.

Ilse encouraged her son, Ricardo Ibarra, to study agronomy to learn more about growing coffee, and he did so in 1986. He received his degree as an Agricultural Engineer and shortly after graduating, headed back to Chiapas to take over the nearly abandoned farm. By 2016, and after many years of hard work, research, and renovation, Ricardo successfully made Finca Nuevo México a high yielding coffee farm growing excellent quality coffee. He became well-known throughout the world of coffee for his amazing work.

Ricardo soon was able to transition to more specialty lots thanks to the support of Juan Luis, a Q-Grader who worked in the cupping lab of ANACAFE in Guatemala. Since Juan joined the team, more focus has been

placed on processing, fermentation, and sorting to improve overall quality. Thus, higher quality was attained, improving the economic revenue of Finca Nuevo México.

This specific lot is comprised of Anacafé 14, a high-yielding Catimor hybrid, with resistance to drought and rust. After the cherries are carefully handpicked, they are delivered to the wet mill to be submerged in tanks of water to remove any floaters, or lower quality cherries. Next, the cherries are moved to fermentation tanks to ferment for 88 hours. After fermentation, the cherries are pulped via machine and sent through an Ecowasher to remove the mucilage. The beans then travel through a Centriflux machine to peel away any remaining mucilage. The freshly cleaned coffee is then dispersed on patios to dry in the open sun for 6 – 8 days, with constant turning, depending on the weather.

Our coffee is treated with care

Meticulous Quality

We hope to provide our customers with the best and therefore pay close attention to all factors affecting the quality of our coffee. These include cultivar, growing altitude, climate, soil chemistry, harvesting and processing conditions, drying method, storage conditions, transportation, roasting conditions, grind size, brewing water and brewing recipes.

Highly Curated

Each one of our coffees is carefully selected by our roasting team. Before we buy in bulk, we go through many samples from different specialty coffee estates. Often times we are working with the most renowned coffee producers in the world.

Small Batch Roasting

All our coffee is roasted in our Roastery in Westbahnstraße 13, in Vienna. We roast small batches (10kg max) because we have better control over all the parameters that impact the flavour profile and can therefore better guarantee consistency.

Ethically Sourced

We ensure traceability for all our coffees. Our house Espresso from Nicaragua is directly traded without any middle-men and when we go through a wholesaler, complete transparency is a must. We want to provide our customers with the ability to know where their coffee comes from down to the name of each farmer.

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