Respectfully Sourcing
Green Coffee
from Mexico and Peru
Our approach
We believe the first step towards rebuilding a healthier supply chain is giving a voice to those who grow the coffee and sharing as much information as possible with roasters, enabling them to open a dialogue with their customers.
Each coffee-growing region is unique and faces its own challenges. Que Onda works with producers in Oaxaca, Mexico, and in the Cusco region of Peru. We invite you to discover their stories and the incredible flavours they bring to the cup.
Discover origins
Oaxaca - Mexico
Oaxaca is one of Mexico’s most diverse and culturally significant coffee-producing states.
Coffee is cultivated across the Sierra Norte, Sierra Sur, and the Istmo regions, where high altitudes, volcanic soils, and varied microclimates create ideal conditions for producing exceptional coffee. Most production comes from smallholder originarios communities, working on family plots and relying on traditional, community-centred farming practices.
Oaxaca is recognised for its rich biodiversity, widespread shade-grown systems, and an increasing focus on sustainability and quality-led processing. Common varieties include Typica, Bourbon, Pluma Hidalgo and, Sarchimor. In the cup, Oaxacan coffees tend to offer clean sweetness, gentle acidity, floral notes, and soft nut or chocolate undertones, with profiles varying markedly between regions.
Cusco - Peru
Cusco is one of Peru’s most celebrated coffee-growing regions, known for its dramatic Andean landscapes, rich cultural heritage, and exceptional cup quality.
Coffee is cultivated across provinces such as La Convención, Quillabamba, Santa Teresa, and the valleys surrounding the Sacred Valley. High altitudes, plentiful rainfall, and nutrient-rich soils create ideal conditions for slow cherry development and vibrant flavour expression.
Production in Cusco is largely driven by smallholder originarios communities, who manage their farms with a strong emphasis on tradition, biodiversity, and organic practices. Shade-grown systems are common, and many producers are increasingly exploring controlled fermentations and improved post-harvest methods to enhance quality and consistency.
Cusco’s coffees are renowned for their bright acidity, pronounced sweetness, floral aromatics, and notes of citrus, stone fruit, or cocoa, depending on microclimates and processing style. The region has gained growing recognition in the speciality coffee sector, strengthened by cooperatives and quality-focused family farms committed to sustainability and community development.
Spot and afloat coffees
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