What is the Best Coffee from Mexico? Mexican Coffee Characteristics and How to Brew Pour-Over Mexican Coffee

Coffee first arrived in Mexico in the late 18th century, introduced by Spanish settlers. Today, the country produces a considerable amount of coffee, although its status as a coffee producer globally has significantly diminished due to the entry of non-traditional Arabica coffee producers, particularly crop losses caused by coffee leaf rust. While the country is one of the most important exporters of certified coffee (organic and fair trade), the quality specialty market has not yet made significant progress. This is not because Mexico lacks the potential to produce quality products: the country has numerous growing areas with pleasant altitudes and climates, as well as hundreds of thousands of experienced, small-scale farmers.

Challenges Facing the Mexican Coffee Industry

One problem facing the Mexican coffee industry is convincing the government of its importance. In 1989, the Mexican Coffee Institute (INMECAFE) - which had strictly controlled most aspects of the country's production since the 1970s - was suddenly dismantled as President Carlos Salinas de Gortari accelerated neoliberal reforms in response to demands from the World Bank and other international financial institutions. The simultaneous dissolution of the International Coffee Agreement and the suspension of its quotas (permanent to date) left producers facing unprecedented price volatility with no safety net. Due to lack of access to credit, market access, and almost no technical support, Mexican coffee producers (the vast majority of whom are small-scale (10 hectares or less)) found it difficult to cover minimum production costs and ensure their families' livelihoods. Even today, with Mexico's multiple lucrative sources of income (such as industry and manufacturing, oil, tourism, and remittances), government efforts to promote the coffee industry are mainly limited to accumulating political leverage in rural areas.

The Impact of Coffee Leaf Rust

Recent years have not been easy for Mexican coffee farmers. Although coffee leaf rust - known as La Roya in Spanish - began devastating coffee production in most of Central America in 2013, the fungal disease did not reach southern Mexico until the following year. While coffee leaf rust is no longer receiving as much attention, the past few years have remained very difficult for this country's coffee-growing families - the vast majority of whom are small farmers - whose production has been significantly reduced.

Production Recovery

A healthy Mexican coffee industry could produce approximately 6 million 60-kilogram bags annually. However, recent production has been much lower - but is finally showing signs of recovery. Production fell to 2.8 million bags in 2015 but rebounded to 3.1 million bags in 2016.

The Revival of Chiapas

The southern state of Chiapas is helping lead the revival. Bordering Oaxaca and Guatemala, Chiapas typically produces chocolatey coffee with medium body and bright acidity. Although Chiapas was severely hit by coffee leaf rust, the state has shown strong signs of recovery and is now producing excellent coffee with higher yields. Here are some reasons for the revival:

• Due to its proximity to Central America, Chiapas was the first coffee-growing region in Mexico affected by coffee leaf rust. Consequently, the area began its recovery earlier than other states and is now regaining much of its strength in the market.

• Leading farmer cooperatives such as Triunfo Verde have led the distribution of disease-resistant coffee varieties, inputs, and training in soil management and other agronomic best practices.

• Social financiers like Root Capital and Oikocredit have provided significant long-term loans to farmers for renovating their coffee.

• Chiapas has a strong coffee-growing foundation. As the largest coffee-producing state in Mexico, its growers are experienced, proactive, and have seized this opportunity for innovation.

• Strong natural conditions - including dense jungles and vitamin-rich soil - have also helped accelerate the recovery.

Characteristics of Mexican Coffee

Mexican coffee is known for its light body and acidity, typically with nutty and chocolatey notes.

Mexican coffee is classified by altitude, with most of the country's coffee used for blends and/or dark roasts. Mexico has been growing coffee since the late 18th century, and most of the country's coffee now comes from the southern regions where the continent narrows and curves eastward.

Brewing Recommendations

FrontStreet Coffee's Mexican coffee brewing parameters:

V60/90°C/1:15/Two minutes

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