Patterns_Central America-32.png
Central America.png




La Yerba is a collection of smallholder farms found on the northern side of the extinct Cerro San Juan Volcano in the Mexican state of Nayarit. Many different types of soils and altitudes can be found across Mexico; this creates areas of coffee growth with flavour profiles specific to their area.

tasting notes

caramel / orange / floral / marshmallow







bourbon, caturra, mundo novo

Transparent_Coffee Leaf.png





Patterns_Central America-32.png


Central America

Mexico could be classed as an overlooked coffee producing country, however it definitely shouldn't be! Some of our most popular Speciality coffees have come from the mountains of Mexico. When people think of coffee farms they tend to take their minds to Brazil or Colombia, as these are our major contributors in commodity coffee. 

Mexico has so much to offer in the coffee world, known for trademark Chocolate and Nutty flavour profiles and being at the forefront of organic and environmental farming. Coffee farming here is cropped over 8 major states, with most of their popular farming areas located in the south of the country. Incredible pockets of microclimates and perfect Arabica growing conditions are common across the mountain ranges.

Transparent_ Cafetiere.png

The Women's Floral is a specially selected crop produced by the female members of ASTAL who provide a system of premiums for coffee produced by women, they have eight female members and their president - Ms Andrea Flores.

Each member is part of an Ejido, which is a community composed of communal lands designated for agricultural production where each joint landowner/farmer has individual rights to a parcel of land. The rights to the land can continue indefinitely and be passed on to their children, as long as it is under consistent cultivation which is why the La Yerba community farms both coffee and avocados, with one harvest immediately following the other. 

For this natural process coffee, the cherry is partially dried on site before being taken to the Arrocera Wet Mill for final drying. It is then transported to El Duende Dry Mill, located in the nearby town of Compostela, where it is hulled, cleaned, sorted, graded and then bagged for export. The resulting coffee is incredibly unique and packed full of natural sweetness and complex Aromas.

Patterns_Central America-32.png