Huehuetenango

Sitting right in between Mexico’s two other major coffee-growing regions Chiapas and Veracruz, Oaxaca produces some of the most distinctive coffees in Mexico. Coffee production in Oaxaca has not been modernized to the same extent as in its neighbouring regions, with many producers preferring traditional cultivation methods and coffee varieties. Most farms are passively organic, and the farms are heavily forested.

Field Blend

Bourbon takes its name from Bourbon Island (now La Réunion), where it was introduced by French missionaries who had taken a few coffee seeds from Yemen in the 1700s. Along with Typica, Bourbon accounts for the basis of most of the world's coffee production today which is made up of Bourbon and Typica descendant varieties. Bourbon is known for its high-quality potential, susceptibility to disease and relatively low yields.

A natural mutation of Bourbon, discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970s by the rest of Central America, where it is now one of the most economically important varieties. At high altitudes Caturra has strong quality and yield potential but unfortunately, is quite susceptible to disease.

Washed