Finca La Copalita lies in the highlands in the south of Mexico’s Oaxaca state. This mountainous area runs down to the Pacific and on a clear day you can see the ocean from the region’s hillsides. The farm is owned and managed by Carlos Alberto Gomez, whose father arrived in Mexico from Spain in 1908 and inherited a small coffee farm from his uncle. When his father died, Carlos took on the running of his land – and is still farming at Finca La Copalita, with the help of his son Antonio Gómez Schmerbitz.
La Copalita farm extends over a total of 263 hectares in the hills around the small town of Pluma Hidalgo. Some 120 hectares of land are planted with coffee which grows in the shade of native trees.
Carlos and Antonio are working hard to gradually renovate the farm, replanting coffee trees and regularly analysing and fertilising the soil in order to improve yields. They are focusing on producing high quality coffee that they can then sell for a premium, and thus re-invest the surplus into improving the farm.
Finca la Copalita is certified organic. The main harvest runs from the beginning of November until the end of January. The coffee is picked by hand when it is fully ripe, pulped on the same day, fermented and then fully washed. The wet parchment coffee is then moved to the farm’s patios to dry in the sun. Finally it is rested in parchment until it is ready for export.