Elsewhere’s silky smooth new coffee from Mexico has been sourced from a group of incredible women producers around Tenejapa in the state of Chiapas.

These indigenous Tzeltal women use traditional Milpa intercropping systems, growing their coffee alongside maize, beans and vegetables. This ancestral method both maintains cultural traditions and helps maintain biodiversity-increasing resilience to coffee diseases that have devastated the industry in Mexico.

Elsewhere’s head of coffee Siala saw first hand the inspiring work of Samaria and her community. Normally these coffees are blended into large regional lots, but Elsewhere were able to secure a separate washed lot that will hopefully become a regular feature on their offer list. With crowd-pleasing stroopwafel sweetness, rich honey and bright orange acidity we’ll certainly be back for more.