Mexico

An incredibly diverse country, Mexico has been growing coffee since the late 1700’s and coffee production involves more than 500,000 people. The majority of coffee grown here is from the Southern part of the country, near the Guatemalan border and stretching into the Yucatan Peninsula.

Coffee’s Role in Mexico

After the dissolution of the Mexican Coffee Institute in 1989, coffee farmers were left with little protections against market forces and production dropped significantly. Since then, Mexico coffee producers organized cooperatives to help protect coffee prices and fight leaf rust, which have ravaged the Mexico coffee crop in recent years. Mexico is also one of the largest exporters of Organic coffee, as many of the farmers here grow coffee organically by default and the country has become known for their organic production.

Regions & Cup profile

Over 90% of coffee production in Mexico happens in the southern states of Chiapas, Oaxaca, Veracruz, and Puebla. Grown primarily by smallholders with less than 10 hectares, most farm work is done by hand by family members and washed and processed on the farm. The coffee here is generally characterized by lower acidity, more body, and is balanced with brown sugar and nutty flavors.

Harvest Period

November – March

Annual productivity

4,070,000 Bags

Genetic Varieties

Bourbon, Typica, Marsellesa, Catimor, Caturra, Catuai, Mundo Novo, others

Growing Regions

Chiapas, Veracruz, Oaxaca, Puebla, and others