Oaxaca’s Santiago Atitlan region is marked by dense forests and heavy mists, with pronounced rainy seasons.Found in the Sierra Mixe district of the Sierra Norte province, the coffees that come from here reflect communal hard work, great altitude, preserved local varieties, rich soil, and the slow maturation that the area’s cooling mists and strong shade cover offer.

To get to Atitlan, we have to drive from Oaxaca for 4.5 hours. Most of the route is paved but the last half hour consists of dirt roads. In Atitlan, the houses are mostly roadside while the farms are up in the mountains, accessible only on foot or by mule. The road from the houses to the farms can take up to an hour’s climb in many cases.

Atitlan’s producers are extreme smallholders, farming 1-2 hectares on average. They carry out harvest among their families and community. The farms are located in altitudes ranging between 1400 and 1600 masl. Producers here mostly grow Typica and Bourbon varieties. Most producers plant corn, timber trees, and bananas as supplements to coffee. They also raise farm animals for family consumption.