Muxbal means "place surrounded by clouds" in the Mayan language, and it’s an estate in Chiapas near the Guatemala border. The farm sits nearby the Tacaná volcano at about 1,500 metres above sea level. Half of the land is a nature reserve, and the other half is dedicated to coffee. The volcanic soil and cool climate help produce coffee with notes of chocolate, hazelnut, and caramel. It has a smooth, rich body that makes it perfect for any brewing method.

This coffee comes from Oaxaca, specifically the town of Pluma Hidalgo, which is known for its high-altitude farms. Grown at around 1,300 metres, Pluma coffee has a light body with mild acidity. It often has flavour notes of cocoa, nuts, and dried fruit. It’s a great choice for a pour-over or an AeroPress, where its sweetness and complexity shine.

Grown in the Sierra Madre region of Chiapas, El Jaguar is a full-bodied coffee with deep chocolate and caramel notes, along with a hint of citrus. This coffee is grown in a region with cool nights and warm days, creating the perfect conditions for slow-growing, high-quality beans. It’s a solid choice for aeropress lovers or anyone who likes a bold, rich cup.

Veracruz was one of the first regions in Mexico to grow coffee. The farms here benefit from the rich volcanic soil near Pico de Orizaba, Mexico’s highest mountain. Coffee from this region tends to have a velvety body with citrus and dried fruit notes. This highland region, produces highly-sought-after Mexican Altura Coatepec beans. It’s well-balanced and works great in a drip coffee maker or a French press.