Please enable JS and disable any ad blocker Oct 16 (IANS) The mayor of a small town in south Mexico's Oaxaca state has died after being stabbed due to "interpersonal" conflict The victim became the second mayor killed in the country in less than 10 days was murdered on October 6 just days after taking office the mayor of Candelaria Loxicha with a population of 11,166 was stabbed to death as a result of an "interpersonal" conflict the Oaxaca State Prosecutor's Office said Tuesday on X The injured victim was admitted to a community clinic "where he subsequently lost his life as a result of the injuries he suffered during an assault with a knife which according to initial investigations indicate that it was an interpersonal incident," said the office "We regret this event and send our deepest condolences to his family The Prosecutor's Office is already working on the case and we will ensure that this event does not go unpunished," said state governor Salomon Jara on X 2012)_India’s forestry authorities need to rethink joint management efforts with local communities after a new research shows that indigenous peoples participating in such programs have developed negative perceptions about state forests “This is completely novel in forestry literature — the notion that people’s participation in management negatively affects their perception of forests,” says Claude Garcia a scientist at the Center for International Forestry Research “It demonstrates that something’s clearly not working in the old way of doing joint forestry management The study the French Institute of Pondicherry and Victoria Reyes Garcia from the Autonomous University of Barcelona interviewed 247 indigenous people on the slopes of the Western Ghats mountain range in the state of Karnataka Thirty-four individuals participated with the state forestry department in joint management committees set up as part of a 1988 federal law devolving decision making to local communities The law aimed to break down a long-standing tension between conservation areas and their tribal neighbors But a significant number of the tribal joint management participants had soured on the process Garcia says they felt they weren’t being listened to and were sacrificing time and wages to join the committee meetings And there was no apparent long-term benefit for participants who joined the committees “Participation is not the panacea,” Garcia says “It needs to be accompanied by a real devolution of power and duties.” The state forest department could go a long way toward improving peoples’ benefit from forests by fully implementing India’s Forest Rights Act of 2006 which grants indigenous communities access to forest resources Other studies have documented forestry officials’ reluctance to open protected areas to indigenous peoples’ use for fear of losing control over the resources Forest managers also fear forest conversion if land is ceded back to forest dwellers: many beneficiaries of the Forest Rights Act are admittedly only concerned with obtaining title deeds to forest lands in order to start agricultural development Forest communities have also shown little interest in engaging in sustainable forest management That’s due in part to the fact that timber and non-timber forest resources aren’t available to villagers in the first place even though the Forest Rights Act grants rights to those resources Villagers used to working in a wage-geared 21st century economy also have raised expectations about the level of livelihood they want to earn from forest lands Garcia suggests looking to new management models that would accommodate a range of community interests in managing forests Mexico’s ejido model offers a good example: some communal ejido lands are managed by for-profit enterprises while others are geared toward more community-oriented subsistence activities A similar model in India could accommodate tribal demands to earn livelihoods from forests And it would another step toward reinvigorating the process of engaging forest communities “The ideas about community control need to be reinvented in India,” Garcia says Local Community Attitudes toward Forests Outside Protected Areas in India. Impact of Legal Awareness, Trust, and Participation. The emergence, persistence and current challenges of coffee forest gardens: A case study from Candelaria Loxicha, Oaxaca, Mexico Back to the forest: Exploring forest transitions in Candelaria Loxicha, Mexico The role of non-timber forest products in household coping strategies in South Africa: The influence of household wealth and gender What Mexican coffee varietal are you most excited about right now Geisha coffees have been trending for last years we have to be cautious about thinking we know them well because the flavor profile we know is from where it was discovered: Panama Since the variety has now been adapted to high-altitude territories in Mexico the first crop we are seeing has very subtle flavors and aromas of jasmine This varietal shows great promise for the coming years Oro Azteca, which was produced on the 80s, wasn’t known for the quality on the cup it produces, but recently, to the surprise of many, it has been featured in blends of varieties with good results; it has even made it into the list of finalists in the Cup of Excellence coffee competition. And my all-time favorite is Pluma Hidalgo a Typica progeny that was first cultivated in Mexico and introduced to the area known as Pluma within the Candelaria-Loxicha region of Oaxaca What is the best place to purchase whole-bean Mexican coffee in the city Any recognized specialty coffee shop should be a good place to start but even better would be to go to the sources where those shops source their beans: the roasters Sign up to our newsletter to save up to $800 on our unique trips See privacy policy Almanegra, Av. Universidad 420-A, Benito Juárez, Narvarte Poniente, Mexico City, Mexico, +52 015541625899 Polvora Tostadores, Av División del Norte 4418 Local E, Tlalpan, 3a Sección Prado Coapa, Mexico City, Mexico What is one thing most people don’t know about Mexican coffee that they should That most coffee served in specialty coffee shops was meant to be exported as Mexico’s best beans tend to get shipped out of the country so other countries are going to start exporting coffee to Mexico where demand is growing which will make drinking specialty Mexican coffee in Mexico an even bigger deal Mexican Coffee | © Joe Driscoll / Flickr Where can you get the best cup of coffee in the city and the best piece of sweet bread to accompany it Almanegra, Av. Universidad 420-A, Benito Juárez, Narvarte Poniente, Mexico City, Mexico, +52 015541625899 Casa de Fuego/Cucurucho, Río Nazas 52, Cuauhtémoc, Mexico City, Mexico Café Avellaneda, Higuera 40-A, Coyoacán, La Concepción, Mexico City, Mexico, +52 015565533441 What are the three most interesting coffee projects happening in Mexico City right now a website with an interactive map of specialty coffee shops in the city and listings of events and information about the local coffee world Lydia Carey is a freelance writer and translator based out of Mexico City She has worked as an editor and writer for various publications including Mexico's English–language newspaper The News International Living and The Latin Kitchen among others Lydia has been blogging and writing in Mexico for over a decade and lives a double life as a local tour guide in her adoptive hometown You can find her on the street eating tacos or at her blog www.mexicocitystreets.com See & Do How to Spend Christmas and New Years in Mexico City See & Do Must-Visit Attractions in the Copper Canyon See & Do Unique Indigenous Towns in Mexico See & Do 16 Must Visit Attractions in Guadelejara Guides & Tips A Guide To The Palacio De Bellas Artes See & Do A View of Mexico City Through the Xochimilco Canals See & Do The 10 Best Things to See and Do in Pachuca See & Do The Most Beautiful Plazas in Mexico City See & Do Mexico's Most Stunning Lakeside Towns and Villages See & Do The Top 10 Things to See and Do in Tlaxcala Guides & Tips 14 Things You Should Never Say to a Mexican See & Do The Most Magical Sites to Visit in Mexico US: +1 (678) 967 4965 | UK: +44 (0)1630 35000 tripssupport@theculturetrip.com © Copyright 2025 The Culture Trip Ltd Enrique López could be considered the Heston Blumenthal of the coffee producing world Much like the cooking sensation’s love of molecular gastronomy Enrique is an advocate for processing innovation and experimenting with concepts and theories not yet tried before For more than 12 years I have enjoyed discovering different flavour notes and sensory attributes in the same coffee which is only achieved by trying different methods of washed as well as experimenting with variations of these same processes,” Enrique says “I look for innovation in coffee processes in order to find coffee characteristics I like: balanced acidity Enrique says his most innovative experiment involved gathering the genetic material of 24 different coffee plants to develop an uncommon varietal He is also excited to see what evolves from a dwarf Colombian Gesha he planted a few years ago which turned into a natural local mutation he named Gesha Chelín Enrique will have the first bean samples to try  Always in search of new methods to improve the quality of his coffee Enrique has developed a new processing method called Hydronatural Enrique warns that there’s a fine line between pushing the boundaries of experimentation Enrique’s coffee farming career is bittersweet Coffee cultivation has been engrained in his family since 1910 when his Aunt Abuela founded Finca La Oaxaqueña in Candelaria Loxicha His father also founded a farm called Santa Cruz in 1956 Enrique had no interest in coffee consumption nor continuing the family farming tradition until his father “My family asked me to visit my father’s farm and decide if I wanted to manage it,” he recalls Enrique had little knowledge of coffee production He had studied commercial aviation and accounting and finance at university “I believe that my destiny was actually to be a coffee producer even though my father passed away without knowing I followed in his footsteps,” Enrique says “My father only studied up until the third grade yet he was still able to build a successful coffee farm [He] gave me the opportunity to study whatever I wanted so the least I could do for him was learn about coffee.”  Enrique left Finca Santa Cruz and Las Nubes in the hands of his brothers to manage and set himself the goal to create the same coffee farming experience his father once had He bought 50 hectares of land in Candelaria Loxicha in Oaxaca Enrique began his late introduction to coffee farming by self-learning about agriculture Enrique is recognised as one of the industry’s most progressive coffee producers Each of Oaxaca’s seven coffee producing regions has a different microclimate but all have ideal conditions to grow and produce excellent coffees which Enrique describes as “fog forest”: dense plentiful land with a magical appeal as fog creeps over hilltops in the mornings and evenings The majority of coffees are cultivated at 1000 metres above sea level but there are places that cultivate coffee higher than 1500 metres above sea level The region is home to many smallholder farmers and producers that share one or two hectares of land “When I made the decision to take over my father’s farms in Chiapas I said to myself: ‘If I was going to dedicate myself to producing coffees “My success is largely a result of Finca Chelín’s microclimate and agro-ecological practices in full respect for nature.” Enrique’s coffee grows in an agroforestry of more than 130 shade trees per hectare Enrique produces no more than 20 quintals (about 2000 kilograms) per hectare Coffee disease La Roya devastated almost 50 per cent of the production in Mexico in 2015 Enrique added nutritional fertiliser to his farm’s compost a sustainable approach that had a positive affect La Roya affected just 10 per cent of Finca Chelín’s harvest Enrique was awarded third place for his coffee in an Ecom Trading contest in Chiapas and in 2004 he won first place in the International Certified Organic Competition organised by the Mexican Coffee Council and the Organic Crop Improvement Association including first place at the 2015 Best of Oaxaca cupping competition and being a finalist in others where the quality of coffee is rewarded Enrique’s coffee is sold to clients in Mexico and abroad including Australia and Toby’s Estate Coffee He says it’s impossible to satisfy all the demands from around the world and over the next two years will see results from 20 other varietals including Zolok To share his passion for quality and farming innovation an institute of coffee courses and seminars The institute aims to empower other Mexican farmers to share their knowledge with other small coffee producers “It’s my hope that all Mexican farmers can improve their productivity and understanding of specialty coffee,” Enrique says “I share my experiences and some processes that can help other farmers to preserve the quality of their beans and more effective work practices to manage their crops and nutrition programs.”  This article appears in the June edition of BeanScene. To read the story in FULL, subscribe now Grinders Coffee Master Roaster Giuseppe Cianchi reflects on a quarter of a century in the industry and how Australian coffee.. As Rio Coffee celebrates 60 years in business Founder Fulvio Pagani reveals how his soccer skills led him to establish.. 2023 World Barista Champion Boram Um reveals how his life has changed since earning the industry’s top title and his.. BeanScene Magazine is committed to promoting enhancing and growing the coffee industry in Australia as it’s coffee news has captured the attention of coffee roasters and many of the auxiliary products and services that support the coffee industry in Australia and around the globe All content published on this site is the property of Prime Creative Media