Gaslight

Coffee Info

It’s a natural-process coffee grown high in the forests of La Montaña Alta, one of the most remote regions in Mexico, where a network of Me’phaa producers is quietly doing something extraordinary.

This great coffee comes from farms that feel more like wild gardens. Each plot is less than a hectare, shaded by fruit trees and tall timber, scattered across the mountainous terrain of Guerrero. These aren’t monoculture plantations, they’re vibrant agroforestry systems teeming with biodiversity.

La Montaña Alta isn’t just off the map, it’s almost off the grid! This region is one of the most marginalized in Mexico, where communities have held tight to their land, language, and traditions under immense pressure. Coffee here is generational, communal, and deeply rooted.

The Me’phaa producers behind Juba work with limited resources, but their approach is rich with intention. Their farms are mini-jungles, where coffee trees grow under the canopy of avocados, bananas, and native hardwoods.

Process Info

Natural

In a region where water is scarce and infrastructure limited, the producers of Juba lean into natural processing. Ripe cherries are hand-picked and dried whole in the sun, often on tarps or raised bedswith regular turning to avoid over-fermentation.

This traditional, low-intervention method lets the sugars in the fruit deepen and define the cup. What you get is a coffee that’s bold, fragrant, and fruit-forward with all the texture and funk we love from well-executed naturals

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes