Latin America: Mexico

In small mountain farms run primarily by indigenous producers, you'll find an often overlooked gem that's rapidly growing : Mexican coffee. When people list famous coffee origins, Mexico is often left out. Yet, it has much to offer: distinctive, fruity profiles, a positive social and environmental impact, and a rich coffee-growing heritage. One of the things that sets Mexican coffee apart is the abundance of Fairtrade and organic certified coffees, especially in regions like Oaxaca, Veracruz, and Chiapas.

General taste profile

Mexican coffees very often have subtle notes of fruit, citrus, caramel, and even chocolate. They are light, smooth, and creamy.

Cultural regions

Veracruz can boast of being the first Mexican state to have a coffee tree planted in its soil, in the 18th century. With its mountains at 1,100-1,600 m altitude, Veracruz is the most technologically advanced, with disease-resistant varieties and controlled planting.

Chiapas is nestled on the Guatemalan border. The region's finest coffees are grown at altitudes between 1,300 and 1,700 meters. Chiapas also produces the most coffee in Mexico, accounting for 40% of the country's total yield.

Oaxaca has coffee plantations generally located between 900 and 1,650 meters above sea level. Many producers in the region avoid modernization in favor of traditional farming methods. Some farms are 80 years old and still operate much as they did in the 1940s. Furthermore, nearly 70% of the coffee varieties are native to the region.

Common varieties

Bourbon, Typica, Caturra, Mundo Novo, Maragogype, Catimor, Catuai and Garnica.

Treatment methods

Washed or mechanically degumed