We’re deep in harvest in Oaxaca—cupping at full speed in the lab, working directly with individual farmers and small local community groups, hands-on at the local dry mill to monitor each bag as its milled, and planning specific overland trucking routes to get these coffees across the border sooner than ever. Quantities out of Oaxaca are always limited, but this year more than ever. We anticipate April availability, and this coffee will be sold before it arrives.
Our Mexico team has been hard at work since before harvest, traveling constantly from community to community and communicating with producers and trade partners, working quickly and decisively to ensure maximal stability and consistency during this volatile moment we face as an industry. We’re happy to say that we’re bringing in the same coffees from the same producers as in years past. These are long, stable relationships that rely on mutual trust we have worked hard over years to build and are leaning into to support both ends of the supply chain.
Our work right now, as always, is in facilitating maximal stability and certainty throughout our entire supply chain. On the roaster side, we’re able to use our producer and trade relationships to give roasters the stability of reliable coffees at great value with predictable arrival timing and top quality, same as any other year. On the origin side, we’re able to help provide that same stability to the producers who have come to know and trust us to pay reliably great prices on time, exactly as promised. During the current moment of peak volatility, we’re working hard to provide that calm amid this storm.
Our Oaxaca offers right now come from Sierra Sur (Yogondoy, Loxicha, and more) and Sochiapam, places where we’ve worked long-term and continue to be blown away by the quality we’re seeing.
Classic Oaxaca Quality
In higher-price years we always worry about quality—if producers can receive good prices by strip-picking their trees and processing as fast as possible, the incentive to produce quality suffers. Happily, quality is as good as we’ve ever seen it coming out of Oaxaca, in particular the Sierra Sur and Sochiapam regions we’re offering.
Producers here derive immense value from producing quality as a tradition and a craft, and aren’t quick to change. Additionally, our team has been here since before the season started, working to facilitate stability so producers and community organizations knew from go that we’d be collecting parchment, building lots for enthusiastic buyers who appreciate their quality, and paying great prices negotiated directly with them.
The coffees we’re tasting this year are classic Oaxaca: exceptionally clean and ultra-sweet, offering notes of cherry and pear, soft florals and lime character, panela and amber honey sweetness. They are layered, clean, complex coffees, light-bodied with refreshing acidity.
Logistics & Efficiency
Logistics and effiency are always a core focus for us, and Oaxaca 2025 is no exception. This year, our strategy is to truck these from Oaxaca over the border into Houston ASAP. From there we can move them around as needed. We anticipate mid-April availability.
By moving these coffees overland instead of shipping them, we can not only move them quicker but also avoid excessive costs and potential delays that come from shipping. We’re pushing to get these coffee into the US even faster than in years past.
Building Stability
During harvest, things move fast. That’s never been more true than it is now, but our work is to provide you with the stability to make good decisions about your menu plan for the coming weeks and months, as well as with coffees that offer great value. We’re thrilled with the quality we’re seeing in Oaxaca and so excited to taste your roasts of them.
Interested in sourcing coffee with us? Reach out at info@redfoxcoffeemerchants.com. To learn more about our work, check out our journal and follow us on Instagram @redfoxcoffeemerchants.