Mexico’s diverse geography, from the soaring altitudes of the country’s four mountain ranges to the beautiful coastal regions along the Pacific, supports diverse farming practices and a broad variety of crops. The growing regions of Oaxaca shares much of the same character (altitude, harvest period) as Guatemala’s fertile Huehuetenango region, which lies directly to the east. Our Mexico boasts a medium to heavy body with dark chocolate and malt tasting notes. Farmers in the region have begun a transition back to organic farming techniques as a way to achieve self-sufficiency and to create sustainability for their communities. The continued development of a network of Fair Trade farmers’ cooperatives is helping local people slowly improve their quality of life.
• Oaxacan farmers are known to separate coffee exceptionally well both before and during processing.
• The Sierre Madra mountain range provides the region with volcanic soils and lush vegetation.
• All coffee trees are shade-grown, supporting diverse forest habitats.
• Oaxaca, along with neighboring state Chiapas, have the largest indigenous populations in the country.
• Fair Trade organizations are now instrumental in socio-economic development in the area.
• Organic farming is slowly strengthening local economies and improving nutrition.
• Coffee agriculture in the region is ecologically sustainable and community-driven.