Meet the farms and regions behind every bag. From highland estates to emerging origins, these are the places that make our coffee what it is.
Explore OriginsA historic 580-hectare estate in the Soconusco highlands near Tapachula, Chiapas. Over five generations of coffee production, powered by 100% hydroelectric energy with 300 hectares under organic cultivation.
Learn more →A municipality in the central highlands of Chiapas where coffee and cloud forest coexist. Known for meticulous post-harvest processing and European-prep grading standards.
Learn more →A third-generation family estate in the Huatusco corridor of Veracruz, founded in 1946. Known for volcanic soil terroir and experimental anaerobic fermentation.
Learn more →A coffee farm in the Cañada region of Oaxaca, producing washed Typica with notes of dark chocolate, hazelnut, and gentle sweetness.
Learn more →An emerging coffee origin on Mexico's Pacific coast. The Sierra de Nayarit provides altitude and Pacific moisture, producing fruit-forward naturals that feel more East African than Mexican.
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