Smooth Passage · Mexico

Shade-grown in the Sierra Madre. Coffee that belongs to its forest.

Mexican coffee belongs to its forests. Most Mexican specialty is grown under native shade in the Sierra Madre highlands — biodiverse, low-intervention, often organic by default rather than by certification. The trees that shade the coffee plants are home to migratory songbirds that travel between Mexico and the U.S. each year.

Many of the producers are indigenous Maya, Zapotec, and Mixe families farming the same land for generations. The cup reflects the process: mellow, soft, layered. A coffee that rewards patience over showmanship.

At the cup
Cupping notes: Toasted almond, milk chocolate, brown sugar, mild fruit
Roast: Medium
Body: Medium, smooth
Acidity: Low-medium, gentle
Best brewed as: Drip, French press, everyday drinker

At the farm
Origin: Mexico
Region: Chiapas (Sierra Madre), Veracruz, Oaxaca, Puebla
Altitude: 900–1,700 MASL
Process: Fully washed
Varietals: Typica, Bourbon, Caturra, Mundo Novo
Growing method: Shade-grown under native canopy
Harvest: November–March

Packaging: Biotrē™ 1.0 — home compostable (how to compost it)

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