Puebla is one of Mexico’s most culturally rooted and ecologically diverse regions, even if it’s still rarely mentioned among the country’s coffee heavyweights. Set between Veracruz and Oaxaca, its coffee grows at 1,200–1,600 metres, often in forested terrain with volcanic-ash soils and striking biodiversity.
Most farmers here are families working just a few hectares. Their plots sit in the misty highlands of the Sierra Norte or Sierra Negra. Many belong to Indigenous communities where Nahuatl or Totonac languages remain the first spoken, and where farming follows the seasons and traditions handed down through generations.
Coffee is often grown alongside maize, bananas, or citrus — not only as a source of income, but as part of a living system that keeps both soil and families going. Every harvest is a reflection of that way of life. Patience, resilience, hard graft, care, and craft — all finding their way into the cup.