The farms of Eloxochitlán are small, often less than a hectare, and sit at around 1500 masl. The steep mountain terrain, cool nights and fertile soils create conditions for dense, complex coffees, though they also bring risks such as frost damage. Producers here grow Typica, Mundo Novo and Bourbon, varieties well suited to the environment. Processing remains traditional: cherries are hand-pulped, fermented for around 48 hours in wooden tanks, and dried on petates, woven mats used for generations. While production volumes are small, the resulting quality is exceptional, fruity, sweet and balanced. The group is loosely organised, coordinated across nearby towns including Peña Colorada and Agua Iglesia. Coffee farming in the Mazateca is not only a livelihood but part of local identity, with Mazateco the first language for many producers. Working with them means supporting both a community and a tradition, while helping sustain one of Mexico’s most distinctive coffee regions.