Gregorio Quintero has always been a coffee producer. He learned the agricultural techniques he now applies on his farm from his father, continuing a family legacy rooted in tradition. His farm, named Loma Petroleo—which means “oil hill”—is located just outside the center of his community. Gregorio has his own washing station at home, where he ferments coffee in wooden tanks for 24 hours. After fermentation, the coffee is dried on the roof of his house for 5 to 8 days, depending on weather conditions. His farm layout follows a thoughtful structure, with rows spaced 2 meters apart and seedlings 1.5 meters apart. Between each row, he plants additional vegetation to help separate and support the coffee trees. He shades his coffee with native species such as ice cream bean and avocado trees. These trees serve multiple functions—offering not only shade but also food, ornamentation, medicine, construction materials, nitrogen fixing, and water retention—creating a balanced and sustainable farming ecosystem.
Sochiapam is a heavily forested area rich in wildlife. It also contains a protected natural reserve where all forms of commercial activity—logging, agriculture, hunting, and fishing—are strictly prohibited. Producers here take great care in preserving this ecosystem, ensuring its continued protection. Each producer in Sochiapam typically owns at least one mule to transport their coffee and other crops such as corn or beans. Most farms range in size from 1 to 2 hectares, though some extend up to 5 hectares. Producers speak both Chinanteco and Spanish, maintaining strong ties to both their indigenous and broader cultural identities.
