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

Coffee first reached Mexico in the late 18th century, brought by Spanish settlers. Today the country produces a considerable volume, though its standing among global producers has diminished significantly with the rise of non-traditional Arabica origins — and, more recently, with the crop losses caused by coffee leaf rust. Mexico remains one of the most important exporters of certified coffee (organic and Fair Trade), yet its specialty market has not made comparable progress. This is not for lack of potential: the country has numerous growing areas with pleasant altitudes and climates, and hundreds of thousands of experienced smallholders.

Challenges Facing the Mexican Coffee Industry

One problem is convincing the government of the industry's importance. In 1989 the Mexican Coffee Institute (INMECAFE) — which had strictly controlled most aspects of the country's production since the 1970s — was abruptly dismantled. The simultaneous dissolution of the International Coffee Agreement and the suspension of its quotas (permanent to this day) left producers facing unprecedented price volatility with no safety net. Lacking access to credit and markets, and with almost no technical support, Mexican producers — the vast majority of whom farm 10 hectares or less — found it hard to cover even minimum production costs and ensure their families' livelihoods. Even today, with Mexico's many lucrative sources of income such as industry and manufacturing, oil, tourism and remittances, government efforts to promote coffee remain limited.

The Impact of Coffee Leaf Rust

Recent years have not been easy for Mexican coffee farmers. Although coffee leaf rust — known in Spanish as La Roya — began devastating production across most of Central America in 2013, the fungal disease did not reach southern Mexico until the following year. Even though it no longer attracts the same attention, the past few years have remained very difficult for the country's coffee-growing families — the vast majority smallholders — whose production has fallen sharply.

Production Recovery

A healthy Mexican coffee industry could produce approximately 6 million 60-kilogram bags a year. Recent output has been far lower, but it 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 the state was severely hit by coffee leaf rust, it has shown strong signs of recovery and now produces excellent coffee with higher yields. Here are some reasons for that revival:

• Because of its proximity to Central America, Chiapas was the first coffee-growing region in Mexico affected by coffee leaf rust. As a result it began recovering earlier than other states and is now regaining much of its market strength.

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

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

• Chiapas has a strong coffee-growing foundation. As Mexico's largest coffee-producing state, its growers are experienced and proactive, and they have seized this opportunity to innovate.

• Strong natural conditions — including dense jungle and nutrient-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, and most of the country's crop goes into blends and/or dark roasts. Mexico has grown coffee since the late 18th century, and most of its 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

FrontStreet Coffee Recommendation

Mexican coffee's light body, gentle acidity and nut-and-chocolate character make it a natural fit for a V60, and FrontStreet Coffee keeps several coffees in that same easygoing style.

The V60 suits them because its conical, 60-degree form and single large hole keep water moving toward the center, extending contact between water and grounds and drawing out the aroma and the livelier acidity that such coffees are prized for. FrontStreet suggests Ethiopia Yirgacheffe Gutingding for clear citrus, berry and floral notes with a green-tea sweetness, and Ethiopia Hunkute for a fuller tropical-fruit profile of strawberry, passion fruit and jackfruit.

For the chocolatey, nutty side that Mexican coffee shares, FrontStreet's Brazil Queen Estate delivers cream, peanut, cocoa and caramel sweetness with restrained acidity, while Jamaica Blue Mountain No. 1 balances cream, caramel, chocolate, nuts and honey into a profile almost anyone enjoys. If you want more depth with no sharpness, the PWN Indonesia Golden Mandheling is wet-hulled and dark roasted for herbal, spice and dark chocolate aromas with very low acidity.