Mexican coffee is known for its excellent quality and wonderfully delicate flavour. Mexican coffee beans are typically fruity and acidic, with a gentle sweetness and a lighter body, and can also have a natural spiciness.
“El Naranjo” is a farm located in the Sierra region of Chiapas, a mountainous area near Mexico’s border with Guatemala. The owner, David Cifuentes established the farm in the year 2000 with the intention of creating a better economic livelihood and, above all, a love and passion for the landscape and coffee cultivation. David started with around 1200 plants, and he replants 200-300 plants per year.
Microlots in Mexico are specific to individual farms; they are the most traceable coffees and are sourced based on cup-quality.
Something that sets Mexico's coffee apart from the rest of the world is the abundance of both Fair Trade and organic-certified coffees, especially in areas like Oaxaca, Veracruz, and Chiapas. The strong influence of indigenous groups and cultures has long been the driving force behind smallholders' embrace of organic practices, as they are often in line with traditional growing philosophies and utilize similar, if not the same techniques.
