Mexico produces a diverse variety of premium coffees, ranging from lighter-bodied, delicate qualities to sweeter coffees with caramel or chocolate notes. These unique flavors are created by many different microclimates with varied rainfall patterns and rich soils that exist across the country. Most of its coffee production is shade-grown Arabica, with Robusta making up only around 4% of the country’s total crop. Coffee is generally grown in 3 main coffee regions: Chiapas, Oaxaca, and Veracruz. This coffee comes from the Union region of Chiapas and was produced by Muxbal Estate, a family farm located at the Guatemala border. The Sierra Madre mountain range goes through it and provides rich volcanic soils and high altitudes, ideal for coffee production. The farm has around 230 hectares of land, half of which is planted with coffee. The other half is a protected ecological reserve full of rainforest, flora, and fauna. The farm is managed by Maeggi Rodriguez and her family, who focus on protecting their natural surroundings and implementing respectful environmental practices. Shade-grown and naturally processed, this coffee features a citric and smooth cup boasting tropical flavors of peach iced tea, apricot, and dried fig.