WS Mexico Los Loxichas
Sierra Sur, Oaxaca
Typica La Pluma
Bourbon
Caturra
Mundo Novo
Between 1.700 - 1.750 M.A.S.L
Washed and dried on raised beds
Chocolate
Brown Sugar
Peanut Butter
From Tradition to Specialty Coffee Excellence
Nestled in the Sierra Madre mountains of Oaxaca, Santiago Sochiltepec is a vibrant community of 1,000 people, comprising 420 Zapotec households and just 80 cell phones. Despite its modest size, it’s the most populous town in the municipality, a region blessed with pine forests, cool evening fog, and morning dew—ideal conditions for cultivating coffee. This unique climate has made Sochiltepec the heart of Mexico’s renowned La Pluma region, famed for its Typica varietal, now safeguarded by a recognized geographic indicator. As the world of specialty coffee gains momentum, farmers here are embracing it one by one, finding guidance and inspiration from Terra Coffeas along the way.
Terra Coffeas Mexico, launched in 2022, is a dynamic collaboration that combines 80 years of operational expertise from the esteemed family-run business Galguera Gomez with the fresh perspectives of a passionate, CQI-calibrated team of on-the-ground mobilizers, led by the visionary Frida Mendoza. This diverse team—comprising engineers, agronomists, biologists, chemists, cuppers, artists, and devoted coffee enthusiasts—unites under a shared mission of agroecológico.
Their approach integrates international standards for quality, productivity, and traceability with a deep respect for local cultural practices, environmental stewardship, and economic sustainability. Together, they aim to advance not only the coffee industry but also the communities and ecosystems that make it thrive.
About Mexico
Mexico is a haven for coffee lovers. Few origins can match its remarkable diversity, exceptional craftsmanship, and proximity—offering quick trips from farm to cup. Often overshadowed by its northern neighbors, Mexico holds its ground as the world’s 7th-largest coffee producer, the leading exporter of organic coffee, and a rising consumer of specialty brews.
Seventy percent of Mexico’s coffee comes from larger estates concentrated around Veracruz, while the remaining 30% is cultivated by two million smallholder farmers, predominantly in the southern states of Chiapas and Oaxaca. These regions are also home to most of Mexico’s indigenous population, whose ancestors climbed higher into the mountains over centuries—escaping colonial Spain and, later, the pressures of powerful landowners during turbulent agrarian reforms.
Here, coffee is more than a crop; it is deeply intertwined with Mexico’s history of resistance, land rights movements, and cultural identity. The legacy of the agrarian, coffee, and Puebla movements continues to shape this vibrant coffee-growing nation.