An Introduction to Mexico's Oaxaca Coffee Region: Coffee Varieties, History, Flavor and Taste Characteristics

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Mexico's Coffee Geography and Growing Regions

The northern latitudes and climate are unsuitable for coffee cultivation, as coffee growing regions are all in the south. Nearly 90% of Mexico's coffee comes from four southern provinces: Chiapas (35%), Oaxaca (13%), Puebla (15%), and Veracruz (25%). Nationwide, nearly half a million people are engaged in coffee cultivation, with 70% being small farmers. Unlike Brazil, almost all coffee cultivation and processing relies on manual labor, and many coffees are organically grown. Mexico is one of the world's largest exporters of organic coffee, accounting for 60% of global organic coffee production in 2000. The coffee-producing states of Chiapas and Oaxaca are Mexico's poorest regions and have the largest indigenous populations. Towering mountains impede transportation, and differences in language and ethnicity have not improved the difficult situation in the south since liberation from Spanish colonial rule.

Historical Development of Mexican Coffee

Coffee arrived relatively late in Mexico. In the latter half of the 18th century, Spanish immigrants brought coffee trees from Cuba and the Dominican Republic in the Caribbean. However, commercial coffee cultivation had to wait until the 1790s, when Germans and Italians immigrated to Mexico from Guatemala and Central America, establishing the first coffee plantations in Veracruz. Mexico has maintained its smallholder tradition. After the Mexican Revolution, agrarian reforms allowed indigenous peoples and farmers to own small plots of land for self-sufficiency. The 1970s and 1980s were the golden age of Mexican coffee. In 1973, the National Coffee Institute of Mexico (INMECAFE) was established, providing small farmers with technical assistance, loans, guaranteed purchases, and even connections to international markets. Coffee production increased, with some regions experiencing growth rates of up to 900%, significantly improving social development in remote areas.

Economic Challenges and Social Context

For other Caribbean and Central American countries, bananas and coffee might be the most important economic products, but Mexico's mineral resources are extremely rich. During the Spanish colonial era, these were precious metals like gold and silver; in modern times, it's petroleum. For Mexico, oil, industry, and tourism are far more important than coffee. The coffee farmers in the southern producing regions are mostly indigenous people and are typically placed last in priority. Coffee prices are determined by the world market, with futures prices set in London and New York. When coffee prices are good, profits are monopolized by large multinational exporters; when prices are poor, it's the farmers who suffer.

Mexico's Premium Coffee Regions and Varieties

Mexico's best coffee-producing region is Chiapas in the southern part of the country. Coffee varieties grown here include Tapanchula and Huixtla. The Oaxaca region also produces premium coffee beans, with the naturally grown Pluma Coixtepec being among the finest. The Oaxaca region also produces Altura Orizaba and Altura Huatusco coffees. The Altura Coatapec region produces Veracruz coffee. Mexico's best large coffee beans are the Liquidambar MS variety.

OAXACA Region Profile

Most farmers in the OAXACA region own less than 2 hectares (4.4 acres) of land and belong to several large cooperatives. Additionally, there are some larger estates, although some have developed diversified tourism.

Altitude: 900-1,700m

Harvest: December~March

Varieties: Bourbon, Typica, Caturra, Maragogype

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