High in Oaxaca’s Sierra Sur mountains, toward the Pacific’s rolling edge, eight tight-knit communities have come together under the name Unión San Pedro. Made up of around 180 coffee-farming families, the union is led by Salomón García — a native of Xanica who helped form the group in the early 2000s. Over the years, Salomón’s vision has gone far beyond coffee: he’s driven initiatives that keep the land fertile, the yields improving, and the community’s future alive.

From experimental farms where members test new varieties, to nurseries producing rare high-quality seedlings, to the creation of bosques comestibles — edible forests of vanilla, cinnamon, cardamom, and cacao — Unión San Pedro is rewriting what it means to be a coffee association. These crops not only heal the soil but also provide extra income, giving younger generations more reasons to stay and work the land their families have tended for decades.

Here, most farmers work just 1–4 scattered hectares, their coffees pulped by hand and fermented in wooden tanks. The cup tells the story of the Sierra Sur’s heritage, blending the local Mundo Novo with Pluma Hidalgo — a Typica variety born just a few miles away.

Unión San Pedro’s story is one of resilience: a collective rooted in tradition, innovating to keep their culture, land, and livelihoods thriving for generations to come.