Mexico, Peña Colorada

Mexico, Peña Colorada

Notes: Marzipan, School Cake, Honey

Process: Washed 

Variety: Typical, Mundo Novo, Bourbon

Altitude: 1600 - 1800 m.a.s.l.

Coffee farming in Oaxaca and Chiapas faces immense challenges. These are Mexico’s poorest states, where poverty rates reach up to 80%. Coffee production has plummeted due to coffee leaf rust and limited resources, with yields now as low as 100kg of parchment per hectare—barely 4% of Colombia’s average. Most farmers have just one hectare of land, producing only 100kg annually, pushing coffee farming to the brink of collapse and driving migration to cities or the U.S.

We partner with producer groups in Oaxaca to support sustainable coffee farming. By building trust, offering pre-financing, and paying above market prices (including quality-based bonuses that boost incomes by 7–10 times), we help improve profitability and keep coffee growing viable.

Producers in the Mazateca region rely on generational knowledge, using a traditional washed process with longer fermentations, influenced by the area’s unique weather. This dedication shines through in every cup.

Sierra Mazateca

Nestled in northern Oaxaca, the Mazateca mountain range borders Veracruz and is known for its dramatic terrain, cool climate, and mystical heritage. Famous in the 1960s and 70s for shamanism and psychoactive mushroom use, the region now remains remote and rarely visited, even by coffee professionals.

Coffee thrives here at 1,500 meters and above, but the low temperatures bring challenges like frost damage, leading to some of the smallest yields in Oaxaca. Farms are typically under one hectare, with annual parchment production of less than 100kg. Yet, these conditions also yield some of Mexico’s most complex and high-quality coffees, making the Mazateca a hidden gem.

Most locals speak Mazateco rather than Spanish, which adds complexity to coordination. However, the Peña Colorada group, a community-led initiative, is working to change the narrative. By connecting these producers with the specialty market, we aim to create a stable, profitable supply chain. This shift can help replace reliance on local intermediaries, fostering better prices and long-term investment to improve yields and quality.

Here, coffee is pulped—often by hand—fermented for 48 hours in wooden tanks, and dried on traditional woven mats called petates. These meticulous, time-honored methods ensure every cup tells a story of resilience, culture, and exceptional quality.