Notes of: Dark Chocolate, Lemon, Toasted Almond Origin: Mexico Region: Oaxaca Process: Washed, Sun-Dried Produced With Care In Oaxaca, Roasted in Berkeley, CA This coffee comes from smallholder producers nestled across the diverse microclimates of Oaxaca — a state shaped by mountainous terrain, varying altitude, and proximity to the Pacific. Growing at elevations between 1,200 and 1,500 meters, these farmers cultivate Typica, Bourbon, Caturra, and Sarchimor varieties through cooperative structures designed to strengthen market access and protect indigenous farming traditions. Organized under certified organic cooperatives, each producer wet mills and sun-dries their coffee on-farm before consolidating for export. The result is a clean, structured cup with a bright citrus edge and a long, chocolate finish — a straightforward expression of what Oaxacan coffee does best.Produced with Care in Chiapas, Roasted in California Mexican Coffee: Bold Flavors, Deep Roots. Mexican coffee has deep roots, dating back to the early 19th century when cultivation began in Veracruz and quickly spread to the highlands of Chiapas and Oaxaca. With seeds traveling from the Caribbean, Arabia, and Guatemala, Mexico’s coffee-growing regions developed unique characteristics, blending heritage and innovation. By the late 1800s, Mexico became the third-largest coffee producer, earning a reputation for quality and sustainability. Today, 90% of Mexican coffee comes from Veracruz, Oaxaca, Chiapas, and Puebla, where smallholder farmers grow beans under shade at elevations ranging from 900 to 1,700 meters. With indigenous farmers at the heart of production, Mexico has become a leader in certified organic and Fair Trade coffee. Known for its Bourbon, Caturra, and Maragogype varietals, Mexican coffee offers smooth, balanced flavors with a story as rich as the land it’s grown on.
