Imagine starting at sea level in the popular Mexican beach destination of Puerto Escondido and traveling along progressively steeper and curvier roads through villages, eventually arriving at a lush forest intercropped with coffee, bananas, corn, beans, fruit trees, and views of the Pacific Ocean in the distance below. This is the Oaxacan coffee growing region known as the zona Pluma where the Sierra Madre del Sur coastal mountain range is peppered with small coffee farms. This particular lot comes from various small families in the vicinity of San Pedro Yosotatu, in the western edge of Oaxaca near the border with the state of Guerrero. Many of the farming families are of indigenous Mixtec heritage, an indigenous group whose ancestry spans across southern modern Mexico. Farmers here, as across the region, cultivate coffee on farms with just a few acres. Each producer harvests and carefully sorts cherries and then depulps, ferments, washes, and dries the coffee using their own micro-mill. They deliver their dried parchment to the family-owned export company in Oaxaca called Galguera Gomez, which specializes in preparing traceable Oaxacan lots and paying producers higher incomes for the quality of their coffee.