Eloxochitlán

The Sierra Mazateca region is very remote, difficult to access, and characterized by steep, dramatic topography. Coffee is generally grown at altitudes around 1,500 meters, where temperatures can drop significantly - making frost damage a real concern for producers.

However, this climate and elevation also contribute positively to the cup profile. In general, coffees from the Mazateca are among the most complex and highest quality in all of Mexico. Most producers in the region harvest less than one bag of coffee per year.

All the coffee is pulped - often using hand pulpers - then fermented for around 48 hours, typically in wooden tanks, before being dried on petates, traditional hand - woven mats.