Mexico traditionally has been a country of soluble or instant coffee. As Specialty coffee has evolved, so too has Mexican coffee. The main growing regions are in the south, with Oaxaca being one of the major districts. Today, as the world demands top quality coffee, Mexico can deliver on quality.

Our coffees are grown in Guadalupe Miramar in the Southwestern region of Oaxaca within the Santa Maria Yucuhiti municipality on a high southwestern-facing mountain slope. Fewer than 500 inhabitants live in the town. The main activity in this area of mountains and spectacular landscapes is coffee growing.

Farming practices tend to remain as they were 80 years ago in the Oaxaca region. Most of the coffee is grown by indigenous people on small farms without the use of chemical fertilizers and pesticides. Even though farming practices remain the same, the quality of the coffees has improved. The diversified shade, frequent rains and the altitude are conditions that allow for the development of unique, sweet coffees. Harvesting is done by hand. Once harvested, the cherries are pulped on manual pulplers, fermented between 24 and 36 hours, fully washed then sun dried on patios, petates or zarandas. The result is a sweet, bright, clean coffee.

About 150 producers make up the Sierra Mixteca producer association in Santa Maria Yucuhiti, where the parchment is delivered. Each producer’s parchment is kept separate until all have been evaluated for quality before being batched into one exportable lot.