History & Origins
Finca Irlanda’s history dates back to 1928, but it was in 1967 when Walter Peters, being the second generation, exported the first shipment of biodynamic and organic green coffee to Germany, becoming the worldwide pioneer in the production of agrochemical-free coffee . The finca is owned by a German family that emigrated to Mexico after the First World War, with Walter Peters attributing his love for nature to his grandfather, who bought the finca in 1928 and had a jaguar mascot that roamed the house at night . Alex Peters, now part of the fourth generation of coffee farmers in the family, explains that their farm is the first coffee farm to obtain Demeter certification, making them pioneers in biodynamics in the coffee industry .
Finca Irlanda was the first farm to be certified Demeter at the end of the 1960s and is the first coffee farm in the world to obtain biodynamic certification in 1967, way before the organic movement known nowadays . By 1972, when Demeter Bund formed the International Federation of Organic Agriculture Movements (IFOAM), Finca Irlanda had already been farming coffee according to these principles for over 40 years and was exporting certified organic coffee 30 years before Fair Trade USA was founded in 1998 . The Peters family has been stewards of the 300-acre estate since its inception in 1928, and their partnership with Café Altura created the first organic coffee company and the first importer of organic and biodynamic coffee into the United States in 1984 .
Terroir & Growing Conditions
Finca Irlanda is located at 1,090 meters above sea level and is characterized by 270 hectares of production and 50 hectares of nature reserve, which is a real nature sanctuary with more than 50 species of trees, 200 birds, 800 plants, 87 spiders and 80 ants . The estate is nestled in the Sierra Madre of Chiapas in the Soconusco region, an hour and a half from the city of Tapachula, between 700 and 1,240 meters above sea level, with an average annual temperature of 21°C and average annual precipitation of 5,000mm . The region significantly benefits from sharing a border with Guatemala’s famous Huehuetenango region, which influences the coffee’s aromatic profile, while the mountainous terrain ranging from 600 to 1,500 meters in altitude, combined with nutrient-rich volcanic soil, creates ideal conditions for specialty Arabica coffee .
The cultivated varieties include maragogype, bourbon, caturra, catuai, and geisha . The subtropical humid climate with well-defined seasons supports the slow, even development of coffee beans, while the region stands out for its biodiversity and commitment to sustainable farming with many growers using natural shade and organic techniques to preserve the local ecosystem . Permanently, 32 families live on the finca, and during harvest from October to January, the number of families increases to 80 . The area shows not only coffee as the protagonist, but also cocoa, banana, and different varieties of flowers are harvested, representing one of the richest destinations in biodiversity that maintains a vigorous commercial relationship with Central America .
Processing & Production
This coffee is Demeter and biodynamic certified, with production based on the natural relationship between flora, fauna and environmental dynamics, taking advantage of moon phases to establish the seasons of sowing and harvesting coffee, with no clearing or pruning of the jungle and coffee trees integrated into Soconusco as if they were born “wild” . Every certain time, water treated with medicinal plants in the area is applied to the coffee foliage to protect them from pests and improve photosynthesis, apart from sowing around each plant camomile, dandelion and nettle, which help them in different ways . Vermicompost is produced by treating coffee pulp and practically all waste generated by the farm using California red worms, serving to reincorporate enriched material into the soil to nourish plants and avoid environmental contamination .
Today, the farm is run by Walter’s son Alex, although Walter Peters still looks after the coffee trees with the same passion . Biodynamics requires significant effort, which is why it’s important for them to diversify, producing not only coffee but also honey and cacao among other products . Coffee pulp was originally used as fertilizer on the farm, but Finca Irlanda’s production of cascara as a coffee co-product dates back to 2020, though it’s still a relatively minor project that started three years ago . A foundation named Peters IAP has been created that works to develop the medical and educational aspects of the area, offering accommodation and free meals to the community .
Cup Profile & Tasting Notes
The result is a coffee of the highest quality and a production respecting its natural environment . This coffee from the Soconusco region, the heart of Chiapas, is biodynamic cultivation and stands out for its high quality, very good body and sweetness with notes of nuts and chocolate . Café Finca Irlanda is a 100% organic coffee from Chiapas highly appreciated in other countries both for its great quality and flavor and for having created and disseminated a production concept that respects the environment . Mexican coffee beans are generally mild and light-bodied with chocolate, nut, fruit, and citrus notes .
The estate’s biodynamic approach creates a coffee that reflects its pristine environment and careful cultivation methods. This combination of natural and human factors produces coffees with complex flavor profiles, balanced acidity, and fruity or floral notes . While specific professional cupping notes for Finca Irlanda are limited in available sources, the estate’s reputation centers on producing clean, well-balanced cups that showcase the terroir of the Soconusco region. This specialty coffee is from Finca Irlanda, the very first certified organic farm in the world, now run by Alex, a 4th generation farmer, who takes pride in the quality and rich history of these exceptional beans . The farm’s commitment to biodynamic principles and biodiversity preservation translates into coffees that express the unique characteristics of their mountain sanctuary environment.