What is the best coffee from Mexico? How to drink Mexican coffee? Mexican coffee brands

The History of Mexican Coffee Growing

Spanish settlers first brought coffee to Mexico in the 18th century, initially planting it in the fertile highlands of the south. For many years production was dominated by a few large landowners. After the land reforms that followed the 1920 revolution, the large plantations lost their monopoly and coffee growing spread to small farms.

The National Coffee Institute of Mexico (INMECAFE) was established in 1973 to provide technical assistance and credit to producers, and coffee production in rural areas grew rapidly as a result. Throughout the 1970s and 1980s, the Mexican government vigorously promoted coffee production among indigenous farmers, particularly in the country's lush southern regions. By 1991, Mexico had become the world's fourth-largest producer, and coffee was very important to the national economy. The boom was followed by a bust. Cartel-like price controls enforced by the International Coffee Organization (ICO) had ended, and the Mexican government lost its support, throwing the coffee industry into chaos. INMECAFE was dismantled, and producers suddenly struggled to find buyers. Indigenous producers were hit hardest. During this period, production and quality fell sharply in what became known as the "coffee crisis."

In response to the crisis and to fill the vacuum left by INMECAFE, producers formed collectives. Over the years, many of these producers became fair trade and/or certified organic.

While Mexican coffee production has not returned to the boom levels of earlier years, Mexico is currently the world's tenth-largest producer. The southern states of Veracruz, Puebla, Oaxaca, and Chiapas, with their rich volcanic soil and stable rainfall, account for 95% of total production. Although most Mexican coffee goes into commercial-grade blends, higher-quality lots are praised for cup profiles that often include bright acidity, a smooth, almost creamy body, and chocolate notes.

Mexican Coffee Growing Regions

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

Chiapas Coffee

Chiapas coffee is grown in the southern state of Chiapas and is known for its light, delicate flavor, rich, bright acidity, and light to medium body. The hot tropical climate provides good growing conditions and yields fairly consistent profiles.

Notably, Chiapas coffee grown in the southeastern corner of the mountainous region near the Guatemalan border is often labeled with the town name Tapachula, after a nearby town. Nearby volcanoes provide fertile soil that improves the coffee's nutrient supply and helps develop its flavors. Fine Chiapas coffee is said to rival the complexity and strength of better Guatemalan coffees.

Veracruz Coffee

On the Gulf side of Mexico's central mountain range lies the state of Veracruz, where most coffee grows in the lowlands and is unremarkable.

The nearby mountainous region, however, produces the respected Altura Coatepec, named after the town of Coatepec and known for its nutty flavor, light body, and brightness with chocolate tones.

Other respected coffees from Veracruz include Altura Huatusco, Altura Orizaba, and the most respected of all, Altura Coatepec.

How to Drink Mexican Coffee

Mexican Coffee

Characteristics: coffee liqueur and coffee fully mixed, with similar styles that reinforce the richness. It is the most traditional-flavored coffee, full of passion and bold character, and suited to men.

Light Roast City (Fragrant)

Abundant fruity aroma with a slightly wild character. Acidity is not obvious, appearing several seconds after drinking. The oily mouthfeel is relatively thin, with the aftertaste slowly appearing at the back of the tongue. Carries some aroma and flavor similar to fermented tea.

Medium Roast (General B)

Fruity aroma from fermented fruit, with weak fruit acidity. The mouthfeel is smooth and round, with a ripe tea flavor.

Dark Roast (General C)

Aroma of red vegetables, with no acidity present. The mouthfeel is clean without excess impurities, with the sweet fragrance of grass jelly and wheat.

FrontStreet Coffee's Recommended Pour-Over Parameters for Mexican Coffee

V60 / 90°C / 1:15 ratio / time: two minutes

FrontStreet Coffee Recommendation

Mexican coffee is often prized for a gentle, mellow balance rather than sharp acidity, and FrontStreet Coffee's Brazil Cerrado Red Bourbon fits that mood exactly. As a classic Brazilian single origin, it is a great entry point to the style, and with a medium roast it shows rich aromas of creamy peanut, toast, caramel, and hazelnut, with a rounded, low-acid body and a faint pleasant bitterness.

If you enjoy the nutty, chocolate side of Mexican coffee, FrontStreet Coffee's Yunnan Small-Bean coffee is another easy, affordable choice. Grown in Baoshan and washed before a medium roast, it offers traditional nutty and chocolate flavors with a soft, balanced cup.