Tejao is the original name for the town of Huautla de Jimenez, a town and municipality in the Mexican state of Oaxaca. It is part of the Teotitlán District in the north of La Cañada, a region famous for its coffee.
La Cañada beneﬁts from an incredible diversity of climates, receiving currents from both the Atlantic and the Paciﬁc oceans. Coffee is the main agricultural product of the region and traditionally is fully washed and sold to local buyers in dry parchment. Coffee cultivation is mainly organic, although not certiﬁed as such, and the majority of farms feature shade-grown coffee.
The farms maintain a culture of minimal intervention where producers are quite reluctant towards pruning and are proud of their 2-3 meter high trees as old as 40 years. The variety of the coffee we have chosen is Typica, which often suffers from Coffee Leaf Rust. However, due to the altitude and climate of this region, the coffee crops have not suffered from this.
In this region there are lower temperatures, particularly overnight, which makes drying coffee a tricky task. Many producers often have to move coffee from outdoor drying patios to inside overnight. As a result of this, coffee is often dried to a lower humidity than is usually seen in the surrounding areas: around 11% humidity, compared with the typical 12-13% to ensure longevity.
Producers own, on average, 1-3 hectares of land and productivity is very low (2/3 bags per hectare). This is due to the varietal, Typica, which is typically low yielding. However, recent investment in the area from projects like Ensambles sees an increased focus on specialty coffee. Ensambles provides farmers a more hopeful perspective for their crop by paying better prices, and by revealing the pathway to higher cupping coffees.