The coffee from Yoloxochitlán, a town nestled in the Sierra Mazateca of Oaxaca, represents the collective work of several small producers living in and around the area. This region, known for its steep mountains, rich mesophile forests, and near-constant mist, is home to the indigenous Mazatec people—locally called Ha Shuta Enima, or “those who work the hills.” Despite the isolation and economic hardship faced by these communities, coffee cultivation remains a deep-rooted tradition passed down through generations. Most families farm just a few hectares, and the terrain demands intensive manual labor, often carried out by elderly producers. Still, the harshness of the land contributes to the exceptional quality found in these small, carefully curated lots—many as small as 20kg, with some as tiny as 4kg.

The terroir and traditional processing practices in the Mazateca create coffees with remarkable complexity. Varieties like Typica, Mundo Novo, and Caturra are grown, many of which are over 40 years old, contributing to low yields but unique flavor profiles. Historically, these exceptional lots were lost in commercial blends, but by isolating and cupping each one, producers and buyers can highlight their distinctive qualities. The effort is considerable—sampling, sorting, and paying premium prices (well above local averages)—but the reward is in the flavor. Despite threats like coffee leaf rust, aging trees, and migration of younger generations, this region continues to produce some of Mexico’s most impressive coffees, thanks to the resilience and dedication of its people.