Impressions from Mexico
I've just returned from an unforgettable trip to Mexico, together with our co-founder Peter Dupont. It was my very first origin trip – and I find it hard to put into words just how deeply it moved and inspired me. I've learned so much about coffee – not only about how it’s grown and processed, but also about the people behind each bean. Their stories, resilience, and the care they put into every step of the process made a lasting impression.
We travelled to the southern region of Chiapas, where we visited producers we work closely with. Chiapas is breathtaking – lush hills, flowering coffee trees, and tiny mountain villages. But it’s also a region marked by hardship. Ongoing cartel conflicts have created deep insecurity for the communities who live and work here.
And yet, what we experienced was incredible warmth, hospitality, and dedication. Everywhere we went, we met people who continue to produce outstanding coffees under difficult and often dangerous conditions.
Onisimo & Triunfo Verde
One of the first producers we visited was Onisimo, a young farmer living high up in the mountains with his family. After hours on bumpy roads, we hiked another hour on foot to reach his farm – a single hectare of coffee trees growing among rocks and wild plants. Everything is harvested by hand and carried down the mountain on a mule.
What struck me most was Onisimo’s mindset: humble, forward-thinking, and full of quiet ambition. We’re incredibly excited to soon serve his coffee at Coffee Collective.
Onisimo is a member of the Triunfo Verde cooperative, located near Jaltenango in the heart of the El Triunfo Biosphere Reserve. The coop is made up of progressive, community-minded farmers, many of whom are young or part of women-led producer programs. They practice organic farming and focus on quality, sustainability, and inclusion.
El Triunfo itself is a sanctuary – home to the largest continuous cloud forest in Mesoamerica. The high-altitude, shade-grown coffee from this area is not only delicious but deeply connected to environmental protection.
Silvia & Her Family Legacy
We also had the pleasure of visiting Silvia, who runs her family’s farm together with her father. She grew up among coffee trees and today carries on the legacy with both care and innovation.
Walking through her variety garden felt like exploring a living coffee library. A few of the Gesha trees were in bloom, their delicate white flowers releasing a sweet jasmine-like fragrance. It was a moment of quiet magic.
Silvia is part of the San Fernando cooperative and has long been a champion of collective action and knowledge-sharing among coffee growers. We’re so looking forward to serving her beautiful Gesha.
Finca Santa Cruz & Pepe's Pursuit of Excellence
Our last stop was Finca Santa Cruz, where we spent two unforgettable days with José "Pepe" Argüello. His farm is located in the highlands near La Concordia, surrounded by mist and forest. It’s a place where passion and precision go hand in hand.
Pepe is a third-generation producer who bought the farm in 2014. In just a few years, he and his sister Karen have turned it into one of Mexico’s most celebrated farms. Finca Santa Cruz won first place in the Cup of Excellence in 2019, 2021, and 2022 – a record that no other Mexican farm has matched.
Pepe's approach to processing is incredibly meticulous. For each new coffee, he tests fermentation hour by hour – sometimes up to 200 hours – to find the exact moment when flavour peaks. He and his team hand-pick the cherries, ferment and wash the beans, and dry them carefully over 14 days.
Their Gesha is something truly special. This variety, with roots in Ethiopia, is prized for its floral and stone fruit notes – and when grown at high altitude, it becomes even more expressive. At Finca Santa Cruz, that expression reaches new heights.
Pepe also serves as director of CAFECO, a regional cooperative that helps other producers improve quality and access better markets. His leadership is lifting an entire region.
A Backdrop of Uncertainty
As inspiring as the coffee and the people were, there was also a sobering backdrop to our visit. In recent years, cartel violence has made life in Chiapas more dangerous. Many producers struggle to find workers during harvest, and the fear that violence could return is very real.
The fact that they continue to do this work – to grow, experiment, and pursue quality despite it all – is humbling. It deserves our deepest respect.
What I’m Taking With Me
I tasted more than 100 coffees on this trip. But more than that, I witnessed the incredible effort behind every cup we serve. I saw hands sorting cherries, feet walking rocky paths, minds focused on fermentation charts, and hearts full of hope for a better future.
We can’t wait to share these coffees with you. But most of all, we want to honour the people and stories behind them. Thank you to everyone who welcomed us. We'll carry your dedication with us – and we look forward to sharing the journey with our guests back home.