In southern Mexico, coffee production faces immense challenges—particularly in Oaxaca, where producers like Enrique Lopez work in the country’s poorest regions. With yields as low as 100kg per hectare due to coffee leaf rust and limited resources, farming has become increasingly unsustainable, driving migration and the decline of coffee cultivation. Despite these hardships, producers in Candelaria Loxicha are pioneering innovative processing methods and redefining quality in Mexican coffee.
This 4-Night Natural is a prime example—cherries are picked at peak ripeness, macerated anaerobically for four nights, then dried under sun and shade for over 30 days. The result is a complex, clean cup that celebrates resilience and craftsmanship in Oaxaca.
