Country: Mexico
Region: Veracruz
Town: Mafafas
Producers: Various smallholder farmers
Altitude: 1350–1800 masl
Varieties: Typica, Caturra, Costa Rica, Marsellesa, Sarchimor
Process: Washed, 48-hour fermentation, 60-hour mechanical drying
Best for: Pour over, French press, espresso

High in the misty mountains of Veracruz lies Mafafas, a remote town with dramatic terrain, shape-shifting microclimates, and some of the most resilient smallholder coffee farmers in Mexico.

This washed lot, fermented for 48 hours in concrete tanks, then dried over 60 hours, is a rich, low-acid cup with notes of Mexican chocolate, cocoa, and honeycomb. It’s smooth, sweet, and comforting, with a silky body that shines in both filter and espresso.

Mafafas’ farmers tend to small plots (3–6 hectares), and many are still rebuilding after a devastating frost wiped out crops just four years ago. The result is a coffee that feels both grounded and triumphant, grown with care in ever-shifting conditions and brought to life through old-school processing and modern dedication.