Mexico is one of North America’s most important coffee producers, known for its diverse landscapes, rich cultural heritage, and commitment to sustainable farming. Grown primarily in the highlands of Chiapas, Oaxaca, and Veracruz, Mexican coffee offers a wide range of flavor profiles—from smooth and nutty to bright and fruity, often with a gentle acidity and medium body. Many farms are small, family-owned, and emphasize organic and shade-grown practices. Although some coffee is grown on large estates, the majority are produced by smallholders, usually in association with cooperatives. Most producers hand-pulp their coffees, ferment the beans in small tanks and rake and dry them on small patios on their properties. Parchment is sorted and graded at the dry mill.
Fairtrade Organic
Fairtrade is a certification that ensures farmers receive a fair, stable price and work under safe, equitable conditions—supporting community development and long-term sustainability. Additionally, the Organic certification ensures that the coffee is grown without synthetic fertilizers or pesticides, protecting the environment and preserving the natural health of the soil.
Understanding Coffee Grades
The HG designation (or High Grown) specifies that the coffee was grown at an altitude around 1200 meters. Consequently, the beans are hard, dense, and possess the potential for a good coffee cup; this classification is lower than SHG. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
