For decades, coffee growers in Mexico learned to read the sky. By listening to their grandparents, they knew when the first rains would come, when to plant, when the coffee trees would flower, and how strong the season would be. Today, those same farmers agree that “the weather has gone crazy and unstable.” Seasons are shifting: rainfall comes earlier or later than expected, extreme heat events are becoming more intense, and pests like coffee leaf rust and the coffee borer be

Ensambles Cafés Mexicanos (ECM) and the Instituto Bios Terra (IBT) are two sister organisations founded by Gibrán Cervantes Covarrubias....

When people talk about coffee quality, they usually think of a score based on how it tastes in the cup. But at Ensambles, we believe that...

Nobody is born a coffee expert. Some grow up with it, inheriting a family tradition that’s been around for generations. Others stumble...

We are approaching the peak of the coffee harvest in Mexico. In coffee-growing regions, daily life changes—producers put all their...

Limonada is a coffee that thrives in two neighbouring and border-sharing municipalities: Cosautlán, in Veracruz, and Quimixtlán, in...

The Tlapajti initiative is the ‘Alliance for the Development of Specialty and Regenerative Coffees’ project, taking place in the Sierra...

In November, we travelled with Aïssatou Diallo, General Manager of Ensambles UK-EU, alongside the teams from Ensambles’ Instituto Bios...

Ñuu Savi, meaning Rainy People; in the Mixtec indigenous language, offers a glimpse into the stunning landscape of Oaxaca’s Sierra...

Juba is a powerful example of how tradition, community work, and resilience can thrive, even in the most challenging environments. Over...

In rural Mexico, the gap in digital access and connectivity remains significant. Small-scale producers lack access to the technological...

A coffee with a woman's touch and a feminist angle in rural Mexico? A few years ago, this idea might have seemed impossible. But today,...

In the locality of Loma Alta, in Huautla de Jiménez, Oaxaca, are the farms El Lodo and El Derrumbe. These places, surrounded by a cloud...

In Mexico, about 90% of coffee is produced using the washed method, with the remaining 10% split between natural and honey processes....

Capitán Organic is the result of the work of several communities in Chiapas, located in Ángel Albino Corzo, Capitán Luis Ángel Vidal, La...

To make sure that you, who are hundreds of kilometres away from the production areas, can enjoy the coffee harvested in Mexico, a long...

The Mountain Water Decaf process is a decaffeination technique that uses pure spring water from high mountain sources to remove caffeine...

For us, the gap between the countryside and other sectors of the coffee industry doesn't exist.  We work hard to make connections between...

Huehues is a word of Nahuatl origin, used in the Sierra Mazateca to refer to the elderly. From there derives the term Huehuenton, which...

In the past, it was inconceivable and unlikely for a woman to take control of a coffee farm or perform roles other than food preparation,...