Sierra Mazateca

503 small-scale producers members of the Organización Regional de Café Especial de la Mazateca (O.R.C.E MAZATECA)

The Sierra Mazateca is an isolated mountainous region located in northern Oaxaca that, within in many varying altitudes, holds a various different ecosystem, with drier areas and wetter ones with varying temperatures. Between 1500 -1800 masl is where coffee trees find themselves most comfortable and the majority of the farms in this region are located here. Unlike the deserty land surround the city of Oaxaca, here there is often a blanket of white cloud shading the range from the scorching sun.

The indigenous language of the Mazteca is widely spoken and they even have a whistling means of communication to send messages across the mountainsides or to send for help. The people here are traditional to their roots and wear the clothing that has been worn for centuries by their ancestors.

The Mazateca region is famous for their Día de los Muertos (Day of the Dead) celebrations, a famous Mexican festivity where the living commemorates the death and the importance of life. All through the towns in this region there is music and dancing and chopped up brightly colored bits of paper leading the dead back to loved ones.

Sierra Mazateca has notes of yellow fruits, mandarin, sweet, honey, light floral hint, juicy aftertaste, and a creamy body.

Farm Varieties



Huautla de Jimenez, San Lucas Zoquiapam, San Isidro Zoquiapam




1,500 – 1,800 MASL

Technical info

February – March

Processing Method

Traditional fully washed process in micro-mills at each farm and fermented for 24 hours depending on the weather


Huajinicuil, Milenaria, Jonotes trees, and native trees

Drying Method

Fully sun-dried over straw mats or on raised beds