OAXACA

OAXACA 

      Oaxaca, in southern Mexico, is one of the country’s most diverse and distinguished coffee growing regions, renowned for its high-quality Arabica production rooted in traditional, smallholder farming systems. Coffee cultivation is concentrated in the southern and central mountain ranges, particularly in areas such as Sierra Sur, Sierra Norte, and the Mixteca and Mazateca highlands. These regions feature altitudes ranging from 900 to 1,800 meters above sea level, with rich volcanic and alluvial soils, abundant rainfall (1,500–2,500 mm annually), and mild temperatures averaging 18–22 °C—all ideal conditions for producing specialty-grade coffee. The mountainous topography creates varied microclimates that contribute to the complexity and diversity of flavour profiles found in Oaxacan coffees.

     Most of the region’s coffee is grown by Indigenous smallholder farmers, many of whom belong to cooperatives that promote organic, shade-grown, and Fair Trade-certified production. Traditional agro forestry systems, where coffee is cultivated under native shade trees, play a key role in conserving biodiversity and protecting watersheds. Common Arabica varieties include Typica, Bourbon, Caturra, and Pluma Hidalgo—a local heirloom variety named after the famed coffee growing area near the Pacific coast. The harvest season typically runs from November through March, and most producers use the washed processing method, with careful hand-picking and sun drying.

     Oaxaca coffees are prized for their clean, balanced cup and complex flavour profile, often showing notes of chocolate, nuts, citrus, red fruit, and mild floral tones, with medium body and lively acidity. In particular, coffees from the Pluma region are known for their sweetness, silky texture, and delicate aroma. While the sector faces challenges such as limited access to finance, poor rural infrastructure, and the impacts of coffee leaf rust, many cooperatives and specialty exporters are supporting quality improvement, certification programs, and direct trade relationships. As a result, Oaxaca continues to be a cornerstone of Mexico’s specialty coffee identity, combining rich cultural heritage, sustainable practices, and distinctive regional character.