Is Mexican Coffee More Sour or Bitter? How to Brew Mexican Coffee for Better Flavor

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The History of Mexican Coffee Cultivation

Spanish settlers were the first to bring coffee to Mexico in the 18th century, initially planting coffee in the fertile highlands of the south. For many years, production was dominated by a few large landowners. After the land reforms following the 1920 revolution, large plantations lost their monopoly on production, and coffee cultivation began to spread to small farms.

The National Coffee Institute of Mexico (INMECAFE) was established in 1973 to provide technical assistance and credit sources to producers. As a result, coffee production in rural areas grew rapidly. Throughout the 1970s and 1980s, the Mexican government heavily promoted coffee production to 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 country's economy. This boom was followed by a bust. The cartel-like price controls implemented by the International Coffee Organization (ICO) had ended, and the Mexican government lost support, leading to chaos in the coffee industry. INMECAFE was dismantled, and producers suddenly found it very difficult to find coffee buyers. Indigenous producers were hit the hardest. During this period, production and quality declined 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 have become fair trade and/or organically certified.

While Mexican coffee production has not returned to its boom-year levels, they are currently the world's tenth-largest producer. The southern states of Veracruz, Puebla, Oaxaca, and Chiapas, with their rich volcanic soils and consistent rainfall, account for 95% of total production. And while most of Mexico's coffee is used for commercial-grade blends, higher-quality coffees are prized for their cup profiles, which often include bright acidity, smooth, almost creamy body, and chocolate notes.

Mexican Coffee Growing Regions

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.

Chiapas Coffee

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

Particularly noteworthy is Chiapas coffee grown in the southeastern corner of the mountainous region near the Guatemalan border, often marked with the town name Tapachula, the name of a nearby town. Nearby volcanoes provide fertile soil that improves the coffee's nutrient supply, helping to develop their flavors. Fine Chiapas coffees are said to rival the complexity and power of better Guatemalan coffees.

Veracruz Coffee

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

However, the nearby mountainous region produces the respected Altura Coatepec, named after the town of Coatepec, 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 Altura Coatepec.

How to Drink Mexican Coffee?

Mexican Coffee (Mexico Coffee)

Characteristics: Coffee liqueur is fully mixed with coffee, with a similar style but enhanced richness and thickness. It's the most traditional-flavored coffee, full of passionate and bold atmosphere, suitable for men to drink.

Light Roast City (Fragrant):

Abundant fruit aroma with a slightly wild character. Acidity is not obvious, appearing only several seconds after drinking. The oily mouthfeel is relatively thin, with the aftertaste slowly emerging at the back of the tongue. Has some aroma and taste similar to oolong tea.

Medium Roast (General B):

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

Dark Roast (General C):

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

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

V60/90°C/1:15/Time: Two minutes

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