Mexican Coffee: A Gallery and FAQ about coffee from Mexico

Questions and Answers about Mexican green coffee beans.

The focus for our buying in the coffee regions of Mexico are namely two zones, Oaxaca and Chiapas. Read some questions and answers about coffee from Mexico and out approach to sourcing it. I started this out as a test page actually, but realized we need to have a basic Q and A on Mexican coffee! -T

What are the main coffee-growing regions in Mexico?

Chiapas and Oaxaca have always been considered the largest growing regions by volume, and with the best quality. Nayarit and Vercruz also are significant coffee regions.

What is the taste of Mexican coffee?

There isn’t one flavor profile for the various regions of Mexico, but historically Mexican coffee is wet-processed, and has a clean light-bodied cup with mild acidity; it’s a nice crowd-pleasing coffee, neither too complex or imbalanced and funky.

How does coffee from Mexico compare with Guatemala?

They can have many similarities in some cases, especially in the south of Chiapas that in on the border with Guatemala. In this case, you can stand in Chiapas and see the region of Cuilco, Huehuetenango just across the valley. Clearly the tree doesn’t have a nationality so it’s actually strange that coffee farms within sight of each other can be sold as being from different places, one a Mexico Chiapas and one a Guatemala Cuilco !

I see less coffee from Mexico offered at roasters and cafes in the USA. Why?

Mexican coffee used to be more prominent in the US market for many reasons, but partly because it was so near by! And when there was civil unrest in other countries, like El Salvador or Guatemala or Nicaragua, Mexico was a reliable source. Increasingly small-holder coffee in Mexico was offered as Fair Trade Organic (FTO) coffee in the 90s and on, and more of that likely went to Europe or to commercial Fair Trade blends. The large, old farms started producing less as the generation of coffee farmers died, and their heirs did not want to be coffee farmers. In some cases the land was more valuable for other crops or to be sold for development. Lastly, the coffee rust fungus La Roya (CLR) took a heavy toll on Mexican coffee production.

Do you have any questions we can answer? Please use the comment section below and we will add them to our FAQ above!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.