Mexico has a complicated history as a coffee producer. A previously fruitful system of smallholder production was destroyed by the collapse of the Mexican Coffee Institute, leading to a predatory market, a massive drop in quality, and a reputation for the production of commercial grade coffee. While still producing low yields mainly in the southern state of Oaxaca, small collectives today prioritise indigenous farming and work to build relationships with speciality coffee roasters who value their quality and coffee beans that make balanced and fruity cups.

coffee from Mexico

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