Summary Coffee production is an economically important crop in 13 of Mexico’s 31 states. The states of Chiapas, Veracruz, Oaxaca, Puebla, and Nayarit account for 90% of all production. Twenty-five percent of the coffee crop production takes place in rural areas identified as socially and economically marginalized and food insecure. These marginalized areas transect four of the five states above (Chiapas, Veracruz, Oaxaca, and Puebla). The state of Oaxaca ranks third in terms of extreme marginalization (Secretaría de Agricultura y Desarrollo Rural [SADER], 2023). Oaxaca has approximately 28,000 small coffee producers. The region has taken significant strides to ele­vate and distinguish its coffee. In 2020, the origin of Oaxacan coffee was officially recognized and granted the “Pluma” namesake. In 2022, Pluma met the Mexican Standard 255, a validation of quality and compliance. The Pluma origin signifies and describes the geographical range, soil, and climate where that coffee is produced within the state of Oaxaca. The Mexican Standard 255 validates the homogenous sensory and physical attributes for the Pluma origin. Together, these brand the Pluma origin as a product worthy of a higher demand for production at a higher price point. Since the quality of Oaxacan coffee has already been recognized and is coveted in the international marketplace, this adds value to the region’s specialty coffee.

Oaxaca, Mexico, coffee (Coffea arabica L.) received its denomination of origin "Pluma" (NOM-255-SE, 2022). Previous studies indicate that the intrinsic characteristics of coffee originate from chemical components that intervene in the organoleptic attributes evaluated during cupping. The objective was to analyze the physical and chemical attributes of medium roasted Coffea arabica L. beans from the farms: “La Virginia” (1058 meters above sea level; masl), “La Palma” (1149 masl) and “Nuestra Señora del Carmen” (1343 masl) located in the area of Pluma, state of Oaxaca, Mexico. The physical analysis was performed according to NOM 255-SE-2022, the chemical analysis was attached to the AOAC, 2012, the evaluation of the organoleptic quality was established with respect to the quality standards of the Specialty Coffee Association and the statistical analysis was carried out by Principal Component Analysis. The physical analysis shows that the beans from the "Nuestra Señora del Carmen" farm have greater integrity than the other two farms, categorizing them as "premium" quality. The chemical analysis allowed establishing the existence of a correlation between altitude and the content of lipids, proteins, and titratable acidity, which influence the sensory characteristics of the coffee beverage, mainly in the body and acidity.

Among the chemical components present in coffee beans are polyphenols, which are micronutrients found in some foods. It has also been described that they are related to the prevention of cardiovascular degeneration, depending on the amount consumed, as well as its bioavailability. For this reason, in this research project, the content of total polyphenols was determined by the Folin-Ciocalteu method in samples of medium roasted Coffea arabica L. with a specialty category and also with the designation of origin “Pluma” from San Mateo. Piñas, San Agustín Loxicha, Teojomulco, Pluma Hidalgo, San Miguel del Puerto and Huatulco, whose altitudes range from 1000-1820a.m.s.l. A Tukey analysis was performed on the data obtained (p<0.05). The content of total polyphenols was 48.88±0.21-56.72±0.17 (mg EAG g-1 db), for the grain samples from the Loxicha farms with the highest content, in addition to being the one with the highest crop altitude. The above can be considered a reference for the content of total polyphenols in Coffea arabicaL. coffee beans with similar characteristics with a medium roast degree, which is the most consumed in the state of Oaxaca, Mexico.

The sustainability of Coffea arabica L. production in Oaxaca, Mexico, is increasingly threatened by climate change, biodiversity loss, and pest pressure, along with other factors that undermine the responsiveness of small-scale producers in the state, such as trade restrictions and coffee-related regulatory frameworks. These challenges are particularly acute in mountainous regions like Oaxaca, where coffee cultivation plays a central role in rural livelihoods, cultural identity, and territorial development. Studies demonstrate that localized models are vital for rural improvement, reducing the carbon footprint, and maintaining economic viability. Despite extensive research on agronomic, environmental, and market factors, sustainability strategies for coffee production often remain fragmented and insufficiently integrated. This systematic review used the Scopus Review database, searching by title, abstract, and keywords such as “sustainable coffee production” from 2015 to 2026. A total of 1085 documents were retrieved and processed using VOSviewer software to generate a bibliographic map in which frequently used words are grouped by color to show their relationships. Using Oaxaca as a regional case study, the article synthesizes the key factors influencing coffee productivity and quality, examines the main socio-environmental challenges, and proposes a conceptual framework that integrates agroecosystem management with socioeconomic processes under external climate and market pressures. The proposed framework highlights the central role of agroforestry systems and ecosystem services in improving climate resilience, conserving biodiversity, and supporting quality-oriented value chains. These processes generate feedback loops that influence farmers’ livelihoods, food security, and territorial sustainability. While grounded in the context of Oaxaca, the socio-ecological review and conceptual framework presented here are applicable to other Arabica-producing regions facing similar challenges, providing a structured basis for future research, policy design, and integrated sustainability strategies.

Among the chemical components present in coffee beans are polyphenols, which are micronutrients found in some foods. It has also been described that they are related to the prevention of cardiovascular degeneration, depending on the amount consumed, as well as its bioavailability. For this reason, in this research project, the content of total polyphenols was determined by the Folin-Ciocalteu method in samples of medium roasted Coffea arabica L. with a specialty category and also with the designation of origin “Pluma” from San Mateo. Piñas, San Agustín Loxicha, Teojomulco, Pluma Hidalgo, San Miguel del Puerto and Huatulco, whose altitudes range from 1000-1820a.m.s.l. A Tukey analysis was performed on the data obtained (p<0.05). The content of total polyphenols was 48.88±0.21-56.72±0.17 (mg EAG g-1 db), for the grain samples from the Loxicha farms with the highest content, in addition to being the one with the highest crop altitude. The above can be considered a reference for the content of total polyphenols in Coffea arabicaL. coffee beans with similar characteristics with a medium roast degree, which is the most consumed in the state of Oaxaca, Mexico.