The environmental and geographical conditions under which coffee is grown are critical to the quality of the product. These conditions directly influence the major chemical components of the coffee bean, including lipids, chlorogenic acids, sugars, and caffeine. Therefore, climatic and geographic factors should be a priority for coffee farmers seeking access to the high-quality specialty market (Muschler, 2001; Decazy et al., 2003; Da Silva et al., 2005; Leroy et al., 2006; Joët et al., 2010; Oberthür et al., 2011; Bertrand et al., 2012; Neves et al., 2012; Aranda et al., 2014; Joët et al., 2014; Mendonça et al., 2016; Pham et al., 2019). Geographical location determines the volatile compounds present in coffee, which directly influence its aroma. More than 700 compounds have been identified and they vary between regions due to differences in the biochemical and sensory properties of coffee (Costa and Mosca, 1999; Oberthür et al., 2011; Volsi et al., 2019).

Altitude is one of the most important factors, especially for Arabica coffee, as it profoundly affects its quality. Daily variations in temperature, the amount and distribution of rainfall, and the physical and chemical state of the soil have a direct impact on coffee quality (Muschler, 2001; Decazy et al., 2003; Bote and Vos, 2017; Song et al., 2021). In particular, altitude is considered critical because it is associated with increased shade and lower temperatures, which delay fruit ripening and improve coffee quality. This delay in ripening leads to improved granulometry and an increase in acidity and caffeine, which are critical parameters for aroma formation (Guyot et al., 1996; Avelino et al., 2005, 2007; Joët et al., 2010; Sridevi and Giridhar, 2013; De Souza et al., 2016; Kath et al., 2021).

According to Lambot et al. (2017) and Davis et al. (2006), the optimal qualities of Arabica coffee are found at altitudes between 1,200 and 1,950 masl (Kath et al., 2021). However, Buenaventura and Castaño (2002) narrowed this range, indicating that the altitude range with the highest quality values is between 1,450 and 1,650 masl, considered ideal for cultivating Arabica coffee. In the specific context of coffee production in Oaxaca, Ovando et al. (2017) proposed a classification based on altitude: washed premium coffee is harvested between 600 and 900 masl, high-altitude coffee between 900 and 1,200 masl, and strictly high-altitude coffee between 1,200 and 1,600 masl. The latter is considered a niche for high-quality coffee (Chávez and Ordoñez, 2021). Aragón (2016) agrees that coffee plantations at 1,200 masl and above achieve a quality score of 80 points or more on the cupping scale. Therefore, this study suggests that smallholder producers at lower altitudes should prioritize productivity strategies to increase yield, while producers at 1,200 masl and higher should focus on strategies to improve quality.

Aragón (2016) analyzed potential specialty coffee producers in Oaxaca by combining the CECAFE producer register (2011) with the altitude database of Oaxaca localities. The results showed that out of the 102,159 registered producers, 44,276 met the altitude criterion for their land, indicating that 43.34% of them could produce high-quality coffee based on this variable. For this study, the group of 44,276 producers was assessed to identify those with 5 ha or less of land under cultivation, which aligns with the definition of “small producer” used in this study. The study identified 43,095 potential small-scale producers, accounting for 42% of the total producers in the registry (Chávez and Ordoñez, 2021).

Shade is crucial for coffee quality, particularly in jungle environments at optimal altitudes (>1,100 masl) (Vaast et al., 2005). Vaast et al. (2006) found that shade improves coffee quality by extending the ripening period of the berries. This leads to improved seed formation, larger seed size, and improved biochemical composition, including increased phenolic content and antioxidant activity (Vaast et al., 2005; Milla et al., 2019). This progress is associated with increased perisperm tissue development under shade (Avelino et al., 2007; Geromel et al., 2008; Somporn et al., 2012; de Carvalho et al., 2021). Coffee grown in full sun at low elevations tends to have a more bitter and astringent taste than coffee grown in shade at higher elevations. In addition, shade-grown coffee has higher acidity and drinkability than coffee grown in full sun (Bertrand et al., 2012).

The state of Oaxaca is geographically ideal for shade-grown coffee due to its orography, shaped by mountain ranges of the Mexican Central Plateau and the North American Rockies (López, 2009). Bartra et al. (2011), Aragón (2016), and Ovando et al. (2017) confirm that in Oaxaca, 40% of coffee production takes place in areas with high and medium forests (humid tropical zone), 23% in pine and oak forests, 21% in low deciduous forests, and 15% in mountain cloud forests. Furthermore, mention that coffee cultivation in Oaxaca is mostly done under shade, and it is common for producers to intercrop fruit and timber crops with coffee plots. Likewise, Belay et al. (2016) mention that temperature is a critical factor affecting the quality of coffee beans. Joët et al. (2010) and Joët et al. (2014) state that the mean air temperature has a predictable effect on the metabolism of fatty acids, sugars, and chlorogenic acid, leading to changes in the chemical composition of mature seeds through subtle transcriptional regulation during their development (Getachew et al., 2022).

A study by Bertrand et al. (2012) found that high temperatures alter the chemical composition of the coffee bean during its development, which impacts the presence of volatile organic compounds. This change affects the quality of the beverage, resulting in earthy and green flavors that become more pronounced as the temperature increases (Pruvot et al., 2020). Rising temperatures are not conducive to plant growth. It disrupts phenological stages, particularly pollination and flowering, and shortens the ripening time of the cherry. Ripening time directly affects the quality of the beans and the final drink. The optimal temperature range for growing Arabica coffee is between 15°C and 24°C. This species flowers at higher altitudes (Panhuysen and Pierrot, 2014). Lambot et al. (2017) suggest that the average annual temperature should range between 18 and 21°C, while Bote and Vos (2017) and Aceves et al. (2022) state that the optimal temperature for Arabica coffee is 17.1°C. Furthermore, in local studies conducted in the state of Oaxaca, Aragón (2016) and Ovando et al. (2017) mention that the average annual temperature for Arabica coffee crops should range between 17 and 21°C.

Moreover, according to scientific evidence, altitude and temperature are closely related (Bertrand et al., 2012; Aranda et al., 2014; Panhuysen and Pierrot, 2014). These variables have a direct and inverse relationship: for every 100 m of altitude, the temperature decreases by 1°C. This relationship determines that the most suitable climates for coffee cultivation are in mountainous regions with considerable altitudes (Bertrand et al., 2012; Kath et al., 2021). Buenaventura and Castaño (2002) suggest that altitude has a direct effect on the density, apparent swelling during roasting, and pH of the coffee bean. Apparent swelling refers to the increase in bean volume as a result of roasting and this value is influenced by altitude, peaking at 1,850 masl with an increase of 32.21%. Similarly, the bulk density of the grain increases with altitude, reaching a maximum of 0.72 g/mL at 1,650 masl. The pH of the soil decreases with increasing altitude, reaching a minimum of 1,550 masl. A turning point is observed at this altitude, marking a progressive increase up to 1,950 masl. The highest pH value was recorded at 1,850 masl, with an average of 5.072, while the lowest value was observed at 1,550 masl, reaching 4.964 (Buenaventura and Castaño, 2002). Lambot et al. (2017) argue that soil acidity should be within the pH range of 4.1–6.3 (Febrianto and Zhu, 2023).

The influence of soil properties varies according to criteria and location. In general, coffees with better cup quality are grown in soils with high levels of available phosphorus, potassium, clay, and silt. In addition, higher levels of soil pH, magnesium, manganese, and zinc are associated with improved coffee flavor. This effect suggests that soil quality is a critical factor in specialty coffee production and that the balance of different nutrients is essential to achieve the desired quality in the final beverage (Yadessa et al., 2020; Mojica et al., 2021).

Genotype is a critical factor as it largely determines the size, shape, color, and chemical composition of beans, which directly affects their flavor and hence quality (Wintgens, 2004; Selmar et al., 2006; Gichimu et al., 2012; Cheng et al., 2016; Marie et al., 2020). For example, the morphology of beans (such as elephant, grain, pea, and empty beans) is influenced by both genotypic and environmental factors (Wintgens, 2004; Malau, 2020).

In coffee production, the terms ‘robusta’ and ‘arabica’ are commonly mistaken as varieties, when in fact they refer to the species C. canephora and C. arabica, respectively (Montagnon et al., 2012; Couto et al., 2019). The genus Coffea comprises more than one hundred species, each with a remarkable variation in chemical composition (Clifford, 1985). To date, C. arabica and C. canephora have been the most studied due to their commercial importance (Leroy et al., 2006). In Mexico, particularly in Oaxaca, C. arabica is the dominant species known for its high quality, especially in classic varieties like Caturra, Mundo Novo, and other pure lines obtained through pedigree selection (Aragón, 2016). Coffee from C. arabica is preferred over C. canephora because varieties of the robusta species are less aromatic and richer in caffeine (Leroy et al., 2006; Dessalegn et al., 2008; Kathurima et al., 2009; Kalschne et al., 2019).

Van Der Vossen (2009) points out that “Robusta blood” is often cited in the literature and the market as the cause of poor beverage quality. However, poor crop management, harvesting, and primary processing are often the main causes of low-quality crops. According to Kathurima et al. (2009) and Pruvot et al. (2020), buyers perceive the authenticity of C. arabica coffee varieties as a hallmark of high quality. DNA fingerprinting is considered a powerful tool for verifying the identity of different varieties. While the primary objective of breeding programs is to develop genotypes with improved coffee quality traits, advances in genomics provide new tools to analyze coffee quality at the molecular level (Tran et al., 2016). Yigzaw (2005) confirms that coffee quality is related to the genetic composition and the genes responsible for the production of aromatic compounds. Therefore, when selecting varieties for planting, it is crucial to prioritize geographical and environmental characteristics to determine the ideal variety (WeldeMichael et al., 2014; Borém et al., 2016).

An analysis conducted by Aragón (2016) of coffee varieties found in quality competitions, such as the Cup of Excellence and the Oaxaca Quality Award, revealed that although producers typically cultivate more than one variety in their fields, C. arabica Typica is the most prevalent variety in specialty coffee crops, accounting for 44%, followed by Bourbon at 14% and Caturra at 12%. Geisha, a variety of C. arabica, has recently gained recognition for its high-quality flavor profiles. An exceptional example is the Geisha coffee that set a world record at the Best of Panama event with a final price of USD data-idx = “2–1–2”50 per pound. Other Geisha varieties of coffee took second and third place, with prices of USD 170 each (Muñoz et al., 2015). Finally, it is recommended to Oaxacan coffee growers that when embarking on the production of high-quality coffee, variety selection is crucial. Certain varieties have been shown to achieve higher cup scores due to their genetic lineage. However, the grower must take into account the characteristics of the soil, climate, altitude, shade, light, and water availability (Decazy et al., 2003). In optimal environments, the quality potential of the variety can be maximized.

Coffee bean quality is significantly influenced by the adoption of agronomic and post-harvest technologies and practices (Asfaw et al., 2016; Salengke et al., 2019). Several authors have suggested a strong relationship between environmentally friendly production systems and grain quality. They point out that agroforestry systems with a focus on sustainability not only promote environmental protection but also provide an ideal environment for maximizing grain quality potential (Bertrand et al., 2012; Panhuysen and Pierrot, 2014; Biswas and Biswas, 2015; Hernández and Nava, 2016). According to the International Coffee Organization (International Coffee Organization (ICO), 2010), a sustainable coffee production system improves soil stability and promotes biodiversity conservation in coffee-growing regions. An agroforestry system is based on sustainable crop and soil management. This system aims to continuously improve yields by integrating the cultivation of tree species with high-value crops such as coffee (Arcila et al., 2007).

Agroforestry refers to land use systems and technologies in which perennial woody species such as trees, shrubs, and palms, among others, are integrated into the same system of crop and/or livestock production in a spatial or temporal sequence (Nair, 1989). Among the characteristics of agroforestry systems, we can mention their extraordinary capacity to optimize production through diversified use. Trees play a crucial role in providing various products, such as timber, food, fodder, firewood, poles, and materials. Organic oils and resins, among others. On the other hand, trees are essential providers of services such as food security, soil conservation, shade, increased soil fertility, improved microclimate, living fences for crops and fruit trees, boundary demarcation, carbon sequestration, watershed stabilization, biodiversity protection, restoration of degraded lands, and weed control (Nair, 1989; Arcila et al., 2007; Bertrand et al., 2012). In coffee farming, an agroforestry system offers several benefits, including soil protection and improvement, natural fixation of various nutrients through crop rotation, shade trees for coffee plants, biological pest control, and the ability to obtain other associated products such as firewood, fruit, and honey. These benefits contribute to enhancing the quality of life for the farmers. Increasing the biological efficiency of the system helps to enhance the productivity of the coffee farmer (Arcila et al., 2007; Bertrand et al., 2012).

Pest and disease management is also critical. Pests and diseases can directly affect coffee cherry trees, resulting in immature or damaged fruit and lower-quality beans. Insects such as leaf miners and mites can cause this issue (Wintgens, 2004). However, Belay et al. (2016) argues against the use of pesticides in quality-focused coffee farms, while Biswas and Biswas (2015) advocate for integrated pest and disease management based on sustainable practices.

Coffee tree pruning plays a crucial role in determining the quality of coffee (Dufour et al., 2019), these practices focus on maintaining healthy and well-structured coffee trees to achieve high yields or rejuvenating old trees by pruning the trunks (Michiel et al., 2004). The main objectives are: (1) removing unproductive branches to avoid unnecessary competition for nutrients, (2) improving air circulation to prevent high humidity and fungal development, (3) facilitating access to the core of the tree for the application of agricultural inputs, and (4) reducing the risk of damage to the coffee tree canopy caused by heavy rain or wind. These practices apply not only to coffee trees but also to shade trees. The information regarding “geographical and climatic factors” indicates that agroforestry systems, which offer shade for coffee cultivation, create conditions that are favorable for enhancing the quality of the coffee bean. However, shade management and pruning are essential for controlling light exposure and the temperature of coffee trees (Dufour et al., 2019). Vaast et al. (2006) reported that excessive shade can reduce coffee tree productivity by up to 18% over three consecutive cycles. Therefore, they recommend a biannual variation, alternating between sunny conditions and controlled shade, to enhance productivity and quality. Trees that receive regular sunlight produce more fruit. Coffee trees prioritize the allocation of nutrients to the berries rather than the young parts of the branches, which determines the level of production in the following year (DaMatta et al., 2007).

In coffee tree nutrition, Aragón (2016) highlights the importance of starting with a soil analysis, followed by a foliar analysis to identify deficiencies and guarantee optimal fertilization adapted to the phenological stages of the crop (Bruno et al., 2011). In addition, Vinecky et al. (2017) suggests implementing controlled irrigation during dry periods and balanced fertilization with nitrogen (N), phosphorus (P), and potassium (K). These factors collectively influence the accumulation of biochemical compounds in coffee beans, which are crucial for improving beverage quality. Potassium treatment influences the biochemistry of the beans, affecting lipid and chlorogenic acid (CGA) content, while higher nitrogen levels contribute to increased caffeine levels.

In terms of harvesting and post-harvest effects on quality, hand-picking is preferred to mechanical harvesting. Handpicking allows the selection of suitable beans and results in the highest quality green coffee by minimizing defects in coffee lots (Leroy et al., 2006; Poltronieri and Rossi, 2016). Harvesting only ripe coffee cherries is crucial, as green, unripe, overripe, and over-dried cherries on the tree are considered of inferior quality and should be separated (Rien, 2016). Sorting takes place at every stage, even after harvesting. Both dry and wet methods are used to extract the bean from the pulp. In Oaxaca, the wet method is the most common for Arabica coffee. This method increases the coffee’s acidity, which interacts with its body and enriches its flavor (Rien, 2016; Shen et al., 2023).

Moisture content is a critical factor in determining quality. High moisture content in kernels can result in physical and sensory losses and defects (Leroy et al., 2006). If the moisture content exceeds 12.5%, the kernels may develop mold during storage. If the moisture content is below 8%, the coffee loses its aroma. This factor affects the roasting process and weight loss during roasting. Low-moisture beans roast faster than high-moisture beans (Leroy et al., 2006; Tarigan et al., 2022).

Jute bags are traditionally used to store green beans. However, Borém et al. (2013) conducted a study to evaluate the effect of storage material on coffee quality. They used hermetic bags, hermetic bags with carbon dioxide (CO₂) injection, and jute bags. The results showed that beans stored in hermetic bags with CO₂ injection maintained a specific coffee quality. The hermetically sealed bags without CO₂ injection preserved the desired aroma, whereas the coffees stored in jute bags showed a low frequency of attributes such as sweetness and acidity, as well as undesirable flavors and aromas.

Finally, based on the review of research in the section on agronomic factors, this work proposes a list of the key activities identified in the production process that have the most significant impact on the quality of the coffee bean and the cup:

We have already explored the marketing of premium coffees and found that it offers an alternative to the price crisis. Specialty products are valued for their unique flavor characteristics, production methods, marketing approach, and origin, which can be as specific as the name of the farm. This uniqueness makes specialty coffees more lucrative for producers (IICA-CIATEJ, 2016; Velásquez and Trávez, 2019). Ensuring product traceability is crucial for maintaining competitiveness in this market and meeting consumer demands. This can only be achieved by understanding, controlling, and managing all the factors involved in the process (Escamilla, 2012). Once this control has been achieved and a high-quality specialty coffee has been produced, important questions arise: How will it be marketed? What will be the distribution channel? What price will it be sold at? These commercial aspects are crucial for producers to enter this market niche.

As explained above, high-quality specialty coffees are not tied to the price of regular coffee, which is determined by the New York Stock Exchange. The value of the products is established through negotiations between the customer and the supplier and is influenced by the product’s quality (Oficina de Estudios Económicos y Estadísticos, 2013; Muñoz et al., 2015; Aragón, 2016; Figueroa et al., 2019). Therefore, these niches tend to be exclusive or limited to certain producers by adopting a business model that eliminates intermediaries and relies on direct negotiations (Geels, 2002). Wollni and Zeller (2007) argue that these specialized markets tend to exclude small producers.

An example of this commodification occurs when multinational corporations enter communities and enforce their guidelines and private standards initiatives, which are promoted through certifications such as Rainforest Alliance, UTZ Certified, 4C, and C.A.F.E. Practices. These certifications are used by processors like Starbucks, Sara Lee, Nestlé, and Kraft (Muñoz et al., 2015). These multinational corporations (MNCs) engage in direct private agreements with producers and assume responsibility for the entire marketing process if the producer meets their established quality standards. Nevertheless, we find that this marketing method encourages individualization, as the transaction becomes a direct deal between the multinational and the producer, and the prices paid to producers for the quality of their coffee are generally unfair.

In response to this situation, strategies have been developed to facilitate producers’ participation in the market. One such strategy is the auctions organized by the Specialty Coffee Association of America (SCAA) during its “Cup of Excellence” events, which are held annually at various locations around the country. At these events, small batches of coffee are presented and evaluated by international judges using the SCAA scale and then auctioned worldwide via the Internet. The buyers are baristas and gourmet shop owners, many of whom are from Asia, particularly Japan, Taiwan, and Korea. They are followed by buyers from the United Kingdom, the United States, and Australia who are looking for unique, high-quality coffees from specific origins (Amecafé-ACE, 2019).

At the state level, in Oaxaca, the Centro Regional Universitario Sur CRUS-Chapingo has been organizing the Oaxaca Coffee Quality Award since 2014. This initiative has attracted the participation of state, national, and international buyers, promoting this form of production and marketing in the state. However, the list of winners does not exceed 15 producers per edition. This suggests that while it serves as a platform for marketing, promotion, and prestige, it has yet to fully represent the productive potential of the state. Ang (2011) suggests that a “strategic chain orientation” can influence market dynamics. This approach involves a series of collaborations initiated by a product agent to achieve a common goal. In volatile markets, collaborations have been found to outperform other firm approaches, and the resulting feedback generates a series of self-perpetuating events (Lenton and Scheffer, 2024).

Barrios et al. (2016) propose that the adoption of collective marketing strategies can catalyze the well-being of stakeholders and farmers. This involves establishing a framework of market-based transformation mechanisms through associations that contribute to empowerment, communication, community building, and regulation. Furthermore, Abaunza (2011) and Velásquez and Trávez (2019) argue that specialization processes in production lead to changes in the productivity of coffee farmers. According to Kim et al. (2012), these changes in collective production processes typically lead to improved efficiency and profitability. For this reason, this research suggests that it is possible to consider community exercises as a viable alternative for small coffee producers in Oaxaca through standardized production and daily market transactions.

The adoption of improved agricultural practices by farmers depends on their ability to access, process, and use information on advanced technologies (Belay et al., 2016). Kasim (2012) emphasizes the strong connection between knowledge diffusion and the adoption of new technologies. Furthermore, Bacon (2013) observes that knowledge diffusion is associated with increased interaction and communication among social actors such as producers, buyers, and other chain participants, which can accelerate the adoption of innovations. However, Aldaz (2022) and Mohammedshum et al. (2023) observe that technical, socioeconomic, and institutional factors have limited the adoption of technologies. In the section on agronomic factors and innovative practices, it was noted that specialty coffee producers face varying investment costs. The financial situation is one of the main obstacles to entering the specialty coffee production industry (Aragón, 2016; Aldaz, 2022). Specialty coffee production costs are typically 40% higher than conventional processes, mainly due to increased labor costs, especially in harvesting and wet and dry processing (Aragón, 2016). Neilson (2007) notes that quality in the specialty coffee sector is increasingly dependent on traceability systems. However, the costs associated with these systems can be high and are often beyond the reach of small producers, contributing to their exclusion from the quality building process (Dilas et al., 2020). Coffee is a crucial crop in Oaxaca, but producers believe they have limited or no access to credit (Aragón, 2016). The lack of tailoring to coffee producers’ context and situations could explain this non-compliance with requirements. According to Aragón (2016), restructuring institutional credit is necessary, considering the characteristics of the productive sector.

Vanderhoff (1987) and Hernández (1992) reported that in the 1980s, coffee production in Oaxaca underwent significant social and organizational restructuring due to changes in public policy, such as the closure of INMECAFÉ and the transition to a free market. Faced with the productivity and commercial crisis caused by this new economic model, coffee farmers in the southern coffee regions of the country, particularly in Oaxaca, have organized collectively (Vanderhoff, 1987; Hernández, 1992; Bartra et al., 2011; Sánchez, 2015). This organization was crucial for many producers, especially smallholders, and became their “salvation” over time. These organizations have adapted to government policies in the coffee and agricultural sectors (Hernández, 1992). Participation in organizations and producer cooperatives has been shown to positively influence the decision to grow specialty coffee and the prices farmers receive (Tolessa et al., 2018). It is also associated with access to information on production and market innovations (Wollni and Zeller, 2007; Tran et al., 2023). The study by Tolessa et al. (2018) examined the impact of cooperative membership and standardization of methods on the quality of Arabica coffee. The research found that coffee beans from cooperatives received higher quality scores and were classified as specialty coffee. This was attributed to knowledge sharing and the implementation of standardized practices within the organization.

The study by Chávez and Natal (2012) examines the factors that enable impoverished, undereducated farmers who are marginalized by markets and government to succeed in global markets. They emphasize the importance of forming alliances with different stakeholders and using these connections to enhance their capabilities. Osterwalder and Pigneur (2010) emphasize the importance of maintaining “key partnerships or alliances” to mitigate risks. Therefore, in a context where 64% of producers are considered smallholders (Becerra, 2013; Fideicomisos Instituidos en Relación con la Agricultura – FIRA, 2014), it is essential to consider the importance of producers being part of organizations and the collective benefits they offer, such as information sharing, quality standardization, and access to global and specialized markets. For this reason, in this article, we review different forms of successful organizational models for small coffee producers. We have discovered that strategies are emerging from the farmers’ own experiences to resist the conditions and impacts of the free market. These small producer initiatives aim to build a “dignified and sustainable” economy (Collin and Barkin, 1997; Barkin, 1998; Collin, 2008), “community” (Esteva, 1994; Toledo, 2000), and with a focus on “community-based enterprise” (Peredo and Chrisman, 2004; Donovan et al., 2008).

Peredo and Chrisman (2004) define the concept of a Community-Based Enterprise (CBE) as “a community that acts collectively as a company in pursuit of the common good.” Donovan et al. (2008) added that agroforestry enterprises are businesses focused on producing agricultural or forestry products and services. These enterprises are owned by small producers and have various goals, including participating in global markets. These community enterprises include specialized food and agricultural products and high-volume, low-value segments where competition tends to be fiercer, such as coffee (Donovan et al., 2008). Toledo (2000) proposes five pillars of sustainable community enterprises: (1) defense of traditional cultural values, (2) maintenance and/or reproduction of the community structure based on equity among community members and consensus through the community assembly, (3) high technological and administrative efficiency, (4) collective control of economic processes and exchanges based on a specific “productive balance,” and (5) conservative use of natural resources. Therefore, this review article proposes CBEs as a viable and sustainable option for small-scale producers in Oaxaca to organize themselves and gain access to the high-quality specialty coffee market. Together, they will be able to resist the decline in coffee prices, the constant volatility, and the structural changes in the market.