mexican coffee2
  • PROCESSING: Mostly washed – also natural.
  • HARVEST PERIOD: November – March
  • ARRIVAL PERIOD: April-June
  • ANNUAL COFFEE PRODUCTION: 2.5 – 3.5 million bags

Most Mexican coffee is lowland-grown and unexceptional, but high-grown specialty coffees from Mexico are considered among the best in the world. These coffees tend to be delicate with a crisp acidity and light body. Coffees grown in Chiapas are often described as being similar to Guatemalan coffees.

Growing Regions


Chiapas Coffee is strictly high-grown, between 1200-1800 meters. Much of it is organic. Chiapas is contiguous with Huehuetenango (Guatemala) and coffees share much of the same cup profile. The best Chiapas offerings are extremely clean and balanced, with light nut and fruit notes.


Oaxaca is a beautiful and rugged region, with much of its coffee grown and harvested by its indigenous peoples. Great Oaxacans are round-bodied and complex coffees with a delightful floral note.


Veracruz is on the Gulf side of Mexico’s central mountain range, and the home of the well-known Huatusco sub-region. Veracruz was the first region in Mexico to produce coffee and had garnered many Cup of Excellence awards in recent years.