Mexico - Oaxaca - Washed
Regular price
$21.00
Grind Size
Notes of: Dark Chocolate, Lemon, Toasted Almond
Origin: Mexico
Region: Oaxaca
Process: Washed, Sun-Dried
Produced With Care In Oaxaca, Roasted in Berkeley, CA
This coffee comes from smallholder producers nestled across the diverse microclimates of Oaxaca — a state shaped by mountainous terrain, varying altitude, and proximity to the Pacific. Growing at elevations between 1,200 and 1,500 meters, these farmers cultivate Typica, Bourbon, Caturra, and Sarchimor varieties through cooperative structures designed to strengthen market access and protect indigenous farming traditions. Organized under certified organic cooperatives, each producer wet mills and sun-dries their coffee on-farm before consolidating for export. The result is a clean, structured cup with a bright citrus edge and a long, chocolate finish — a straightforward expression of what Oaxacan coffee does best.Produced with Care in Chiapas, Roasted in California
Mexican Coffee: Bold Flavors, Deep Roots.
Mexican coffee has deep roots, dating back to the early 19th century when cultivation began in Veracruz and quickly spread to the highlands of Chiapas and Oaxaca. With seeds traveling from the Caribbean, Arabia, and Guatemala, Mexico’s coffee-growing regions developed unique characteristics, blending heritage and innovation. By the late 1800s, Mexico became the third-largest coffee producer, earning a reputation for quality and sustainability.
Today, 90% of Mexican coffee comes from Veracruz, Oaxaca, Chiapas, and Puebla, where smallholder farmers grow beans under shade at elevations ranging from 900 to 1,700 meters. With indigenous farmers at the heart of production, Mexico has become a leader in certified organic and Fair Trade coffee. Known for its Bourbon, Caturra, and Maragogype varietals, Mexican coffee offers smooth, balanced flavors with a story as rich as the land it’s grown on.
Regular price
$21.00
Grind Size
Notes of: Dark Chocolate, Lemon, Toasted Almond
Origin: Mexico
Region: Oaxaca
Process: Washed, Sun-Dried
Produced With Care In Oaxaca, Roasted in Berkeley, CA
This coffee comes from smallholder producers nestled across the diverse microclimates of Oaxaca — a state shaped by mountainous terrain, varying altitude, and proximity to the Pacific. Growing at elevations between 1,200 and 1,500 meters, these farmers cultivate Typica, Bourbon, Caturra, and Sarchimor varieties through cooperative structures designed to strengthen market access and protect indigenous farming traditions. Organized under certified organic cooperatives, each producer wet mills and sun-dries their coffee on-farm before consolidating for export. The result is a clean, structured cup with a bright citrus edge and a long, chocolate finish — a straightforward expression of what Oaxacan coffee does best.Produced with Care in Chiapas, Roasted in California
Mexican Coffee: Bold Flavors, Deep Roots.
Mexican coffee has deep roots, dating back to the early 19th century when cultivation began in Veracruz and quickly spread to the highlands of Chiapas and Oaxaca. With seeds traveling from the Caribbean, Arabia, and Guatemala, Mexico’s coffee-growing regions developed unique characteristics, blending heritage and innovation. By the late 1800s, Mexico became the third-largest coffee producer, earning a reputation for quality and sustainability.
Today, 90% of Mexican coffee comes from Veracruz, Oaxaca, Chiapas, and Puebla, where smallholder farmers grow beans under shade at elevations ranging from 900 to 1,700 meters. With indigenous farmers at the heart of production, Mexico has become a leader in certified organic and Fair Trade coffee. Known for its Bourbon, Caturra, and Maragogype varietals, Mexican coffee offers smooth, balanced flavors with a story as rich as the land it’s grown on.
Humble roots from our San Francisco apartment
Sonreír began our San Francisco apartment, selling freshly roasted coffee to freinds and family, fueled by a love for great coffee and a desire to share it. What started as home roasting quickly evolved into a deeper commitment—to sourcing with intention, supporting smallholder farmers, and perfecting every batch.
From those early roasts at home to our small-batch production in Berkeley, our mission remains the same—creating coffee that connects, inspires, and brings a little more joy to every cup.
Small Batch Coffee Fresh-Roasted
At Sonreír, we believe great coffee is a journey and embrace the spirit of continuous improvement. Always refining our roasting process to bring out the best in every bean.
We roast small batches on our 5kg Probat gas roaster in Berkeley, CA. This hands-on approach ensures every cup delivers the vibrant flavors and joyful experience we strive for.