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It's the little things that count

At La Floresta Café, we believe that less is more.

Our aim is not to offer a confusingly record breaking variety of blends from every corner of the globe, instead we spend our time perfecting and refining what our Mexican home soil offers, what we know and what we do.

We're constantly exploring, evolving and discovering new ways to improve our coffees. It takes a lot of work to get things just right, but we take great pride in working with those who share our attention to detail. From coffee tasters to local growers, the La Floresta Café Team and retailers, they all go out of their way to make La Floresta Café the best in the business.

Why is our Mexican coffee so special? 

During the time I've been selling our coffee outside Mexico, I've come across many questions such as "Does Mexico produce coffee?", "Is Mexican coffee good?", "How does Mexican coffee compare to Colombian coffee?".  These are only a few examples people would ask me when I tell our story.
There are many reasons why Mexican coffee in general and our coffee specifically is special, so let me list the most important ones here:
GEOGRAPHY

Mexico is located in what it is known the "Bean Belt" or "Coffee Belt". The most favorable climate for coffee cultivation is located between the Tropic of Cancer and the Tropic of Capricorn. And we are right there.

THE SOIL

Mexico is a country rich in soils, we have all the ecosystems to produce a wide range of coffee varieties given the fertility of the soil. In Mexico coffee is grown in 12 states: Chiapas, Veracruz, Puebla, Oaxaca, Guerrero, Hidalgo, San Luis Potosí, Nayarit, Colima, Jalisco, Querétaro, Tabasco. out of which Chiapas, Oaxaca, and Veracruz are the most recognized worldwide.

CULTIVATING AND HARVESTING TRADITION

The Mexican coffee is distinguished among other coffees around the world by the way in which it is cultivated, given that in Mexico the coffee is grown under shade by a stratum of trees simulating a cultivated forest. This gives distinctive peculiarities to the coffee harvested in Mexico, since the shade facilitates a process of gradual maturation of the fruits, absorbing the best compounds of the soil which gives the coffee greater opportunity to harmonize in an optimal form.

SMALL BATCH ROASTING

We roast our coffees slowly and in small batches to achieve the perfect taste and aroma. We don’t add additives to enhance the flavor or give more body, we only roast Arabica Beans. As you see, we can track and are involved in every step of the coffee production and roasting chain. Since 100 years!

WE ARE SOCIALLY RESPONSIBLE

We work with small co-ops from Chiapas, Veracruz, and Oaxaca, which gives the farmers the opportunity to get their coffee paid fairly and to promote it not only in Mexico but here in the US too. We are always willing to participate in charitable events trying to help the local communities in any way we can.

ORGANICALLY PRODUCED

Our coffee is “ecologically” produced in the southern mountainous regions of our country, hence its name “mountain-grown coffee” (café de Altura)” at small locally owned and operated coffee farms.

OUR PACKAGING

We have a delicious and high-quality product from its taste, process, and packaging. Our packaging is not only beautiful but also designed to keep the coffee fresh given that we have a trilaminate bag with a medium layer of aluminum keeping the coffee completely isolated from its worst enemies: Sunlight and Oxygen! Each bag has a one-way valve that will help them to expel the gas so the coffee can keep its amazing flavor and aroma intact!

OUR CUSTOMER SERVICE

Over the years we have established long-lasting relationships with our customers across all industries. Next time you're in Mexico drinking a delicious cup of coffee, ask if it's La Floresta Café. We always strive to provide not only an excellent product, but also excellent customer service, since we believe that the combination of both is what makes a happy customer.

LAST BUT NOT LEAST, OUR EXPERTISE

We've been in this industry ever since I can think, and actually, much longer than that: 100 years to be exact. All that knowledge has passed on from generation to generation. The love for coffee was put in our cradle the moment we were born. Our "Sobremesa" (that time you spend in conversations, digesting, enjoying with your friends or family after you had a meal) was basically full of "coffee" conversations and it is until today.

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