Coffee traditions



Naturally. Nearby. Sustainable.

On the slopes of the Sierra Madre in Mexico, the mountain range on the Pacific coast in the south is the highland coffee from Indian peasants, each having acreage of one to three acres of land and who organize themselves into cooperatives, terraced. The control and certification of exports to Europe are carried out by IMO Control.

About the work...

The for the growth of each plant required nutrition with nitrogen, phosphorus and limestone is gained in a natural way by composting of leaves, pruning, shrubs, dung and fermented coffee berry pulp, which is a waste product from the processing of harvested coffee cherries, won. So no industrial fertilizer is used at all. During the caring of the coffee plantations it is watched out, that the "weed" is not pulled out, but let it stand 15 cm high, to protect the soil from drying out and to counteract erosion. The existent plantings get always at the needed new cultivation in the hilly terrain by the creation of terraces, which also inhibits the hillside erosion. The natural compost is distributed directly to the coffee plants. The small farmers have even been trained in the art of the annual necessary right back cutting of the coffee trees, and in the methods of natural control of pests and fungal diseases. So it was for example reached by growing natural enemies of the pests, so that the complete use of the common pesticides could be renounced. As shade giving trees are planted besides certain nitrogen collectors eucalyptus trees and also fruit trees and banana trees are planted between, to remove the disadvantages of monoculture construction. It is all in all a very labor-intensive, but for human and environment acceptable production.

...and the social cooperation.

The small farmers derive their income from the sale proceeds of the cooperative, whereby a portion of the proceeds will be invested in the Cooperative (acquisition of joint coffee processing plant, purchase of trucks, education and training of members). Another part is used for the benefit of social institutions in the different municipalities. Cooperative members get also at a local level together, to purchase additional land and then to manage it together.

Where did the Indians find stimulation and support?

The naturally farming is nothing unfamiliar to the Indians. But systematic and consistent approach, collaboration and centralized marketing of the good products had then been a matter of cooperation between the European and North American pioneers of organic farming and the local experts and us well known consultants. Not only the cultivation of the MAYA Kaffee takes place according to strict ecological criteria, also import, storage, roasting and shipping are conform to the ecological agriculture according to regulation (EEC) 2092/91.


Over 100 satisfied customers.
Over 1000 satisfied connoisseurs.
Achieved by only one philosophy - "quality".
At some point it has to be MAYA.