Mexico City · APRIL 26 – MAY 2, 2027
About Semana
A citywide coffee week built around origin, discovery, trade, research and producer development.
Each edition is dedicated to one Mexican coffee-producing region. For one week, participating cafés across the city serve its coffee, and around them run talks, tastings, roasting sessions, tours, collaborations and professional programming. There is no convention hall. The city is the venue.
It brings together the people coffee passes through: producers, roasters, cafés, researchers, people developing new tools and ideas, and the people who drink it. Walking the week costs nothing; the cafés are open to everyone, and sessions with limited places are booked one by one.
The 2027 region is already chosen, and is named on March 1, 2027.
Four things to do in the week.
- 1
Get the Field Guide
It takes you through the week: the cafés, the origin and the programme, with a box for every stamp.
See the guide - 2
Explore the cafés
Every one serves coffee from the edition's region, and each reads it its own way: filter, espresso, a signature drink, a pairing, a guest roaster.
See the cafés - 3
Visit the Coffee Lab
The week's headquarters, open every day. Walk in without booking, taste an experiment, ask how a number was measured.
Explore the Lab - 4
Choose your events
Talks, roasting sessions, tastings, producer events, tours, competitions, dinners and collaborations across the city.
See the programme
One origin, all week.
The region is the thread through the whole week. Every participating café carries at least one of its coffees, so you meet it again and again: at the bar, in a talk, at the Lab, in the guide. By the end of the week you know its producers, its varieties and processes, its communities, what it faces and where it could go.
Its producers come to the city and take part. Every invited producer's coffee is poured and tasted during the week; nobody is flown in only to sit on a panel. Wherever it can, the guide draws the whole line: who grew it, which coffee it is, and which bars pour it.
- 01Producerwho grew it
- 02Coffeethe lot, under their name
- 03Caféswhere to taste it
Not a smaller trade fair.
Coffee trade fairs do what they do very well: hundreds of exhibitors under one roof, suppliers and equipment, business concentrated into a few days. Semana de Café doesn't try to be a smaller version of that, or to fill aisles with booths to sell sponsorship. It does something else.
| A trade fair | Semana de Café |
|---|---|
| One venue | The city is the venue |
| Exhibitor booths | Participating cafés |
| Many products at once | One origin all week |
| Equipment on display | Tools in use at the Coffee Lab |
| Business in the aisles | Producers, research and direct sourcing |
Not just promoting origin: creating demand.
- 01
Visibility
Every participating producer's coffee is served, tasted or presented somewhere in the week, under their name.
- 02
Relationships
Roasters meet producers in person and buy from them directly. The edition takes no percentage of those purchases, and the week handles the sample cupping and the introductions.
- 03
Purchasing
The week counts what it moves: kilos bought, what was paid for them, and new producer–roaster relationships.
- 04
Knowledge
The week's research and experiments should leave information a producer can use.
- 05
Investment
A Producer Fund for selected producers and projects.
The Producer Fund
In preparationOne fund, one application and three grants. Not every grant is given every year: the strongest, most useful projects are funded. It isn't taking applications yet; it's announced here when it opens.
- Next Gen Producer
- For a producer under 25 who works in production and has a concrete plan for their future in coffee.
- Emerging Producer
- For a new farm, a newly independent producer, or one in their first harvests entering specialty. It's about stage, not age.
- Coffee Research
- For researchers, universities or producer–research partnerships studying questions that matter to the region: climate resilience, soil, water, shade, processing and drying.
What we intend to measure.
There are no figures yet, and we won't promise them early. After each edition we intend to report:
Over time, those figures, the research and the Fund's projects are meant to become a State of Coffee report on each edition's origin. A question opens at one edition, producers and researchers work on it through the year, and the results are presented at the Lab the next.
- Participating cafés
- Participating roasters
- Producers hosted in the city
- Kilos of the region's coffee bought
- Value paid to participating producers
- New producer–roaster relationships
- Producer Fund projects funded
- Research completed
- Coffee Lab visits
- Field Guides handed out
How we work
- 01
Producers first
Lots carry the name of whoever grew them, and producers come to pour their own coffee.
- 02
Cafés pay for it, you don't
You get in with a proposal, and taking part has a fee. Walking the week costs nothing. The fee pays for production, promotion, bringing producers to the city and, we hope, work in the field later.
- 03
Print matters
The Field Guide is an object you keep, not a flyer you throw away.
- 04
For everyone
It works the same for someone who's been cupping for ten years and someone who just wants a good coffee nearby.
Each city gets its own week. If you want to bring Semana to yours, write to us.