Mexico is one of the world’s leading coffee exporters with most production concentrated in the South-Central regions of the country. Coffee is largely made up of the Arabica variety which grows particularly well in 15 states, particularly Chiapas, Veracruz, Puebla and Oaxaca.

As in many other coffee belt countries, the means of production bears a strong family footprint. Men, women, and even the younger generation are all involved in cultivating and processing while schools are closed during harvest.

Together with his Slow Food community Bosque, Niebla Y Café, Josias joined the Slow Food Coffee Coalition in 2021 through his long collaboration and friendship with Stephany Escamilla, now an International Advisor to the Coffee Coalition. Here their story.