To determine the species of agaves most used for the elaboration of artisanal mescal, as well as their productive attributes and availability, interviews with producers were conducted and a ranking matrix was obtained. The agaves with greater scores were: “arroqueño” (Agave americana L. var. oaxacensis Gentry); the “espadín” and the “coyote” (A. angustifolia Haw and A. americana L.) all with high yields, demand in the market, rooting among the producers, but scarce in the region. In a second group there was located the maguey “tobalá” (Agave potatorum Zucc) the most emblematic culturally speaking, with high demand in the region, but with a low yield; besides it is only found in the wild, so it is already scarce. In the last block the agaves found: were “mexicano” (Agave aff. rodacantha), “barril” (Agave rhodacantha Trel), “jabalí” and tobasiche (Agave karwinskii Zucc.). The maguey coyote (Agave americana L.) had the highest yield of mescal with 17.78 ml / kg / year, the maguey jabalí (Agave kerchovei Lem) had the lowest yield with 6.16 ml / kg / year, while the espadín (Agave angustifolia Haw) was in an intermediate position. The agaves that had a low yield, small boll size and medium local rooting were generally used by non-certified producers as fillings to complete production lots.

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.