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Famous Coffee Growing Regions in Mexico and Coffee Varieties

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style). Mexico Coffee: Planting History Spanish settlers were the first to bring coffee to Mexico in the 18th century, first planting coffee in the fertile highlands of the south. For many years, production was mainly dominated by a few land magnates. After the land reforms following the 1920 revolution, the large

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

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 Mexican National Coffee Institute (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 lush southern regions of the country. By 1991, Mexico had become the world's fourth-largest producer, and coffee was extremely 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 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."

To respond to the crisis and fill the vacuum left by INMECAFE, producers formed collectives. Over the years, many of these producers became Fair Trade and/or organic certified.

Although Mexican coffee production has not yet returned to the 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 soil and stable rainfall, account for 95% of total production. Moreover, while most of Mexico's coffee is used for commodity-grade blends, higher-quality coffees are prized for their cup profile, which often includes bright acidity, 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 blended and/or dark coffees. 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 content.

Notably, Chiapas coffee is grown in the southeastern corner of the mountainous region near the Guatemalan border, often labeled with the town name Tapachula, the name of a nearby town. The nearby volcanoes provide fertile soil, improving the nutrient supply for the coffee and helping to develop their 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 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 undertones.

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

How to Drink Mexican Coffee?

Mexican Coffee

Characteristics: Coffee liqueur is fully mixed with coffee, creating a style that is similar but even richer and mellow. It is the most traditional-flavored coffee, full of passionate and bold spirit, suitable for men to drink.

Light Roast City (Fragrant): Ample 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 developing at the back of the tongue. Has some aroma and flavor of Pengfeng tea.

Medium Roast (General B): Fruity aroma from fermented fruit. Acidity is weak fruit acidity. The mouthfeel is smooth and rounded, with a ripe tea flavor.

Dark Roast (General C): Aroma of red vegetables. No acidity exists. The mouthfeel is clean without excess impurities, with the sweetness of immortal grass and wheat.