Mafafas

Mafafas is a small town in Veracruz, Mexico, sitting at 1,350–1,800 meters above sea level. The community is made up of tiny ejidos—villages of just 30–50 people—where coffee farming has long been a way of life. The region’s unique microclimate can swing from warm to intensely cold within minutes, shaped by altitude and northern winds. These conditions, paired with shade trees like ice-cream bean, oak, and pine, create a challenging but rewarding environment for coffee cultivation. After a devastating frost four years ago, much of Mafafas’s coffee is younger or heavily pruned, giving new life to the area’s tradition of coffee growing.

The result is a cup that reflects both resilience and place. Mafafas coffee carries rich flavors of dried cranberry, almond, and chocolate—comforting yet layered with depth. Producers at lower altitudes tend toward larger plots and more technical farming with commercial fertilizers, while higher-altitude farms embrace artisanal methods and organic compost. Together, these approaches shape a coffee that’s as complex as the land itself—vibrant, grounded, and a true expression of Veracruz.