MEXICO

Most of Mexico’s coffee production consists of Arabica varieties such as Typica, Bourbon, Caturra, Mundo Novo, and Catuaí, cultivated at elevations ranging from 900 to 1,700 meters above sea level. Robusta production remains limited, accounting for less than 10% of national output and concentrated mainly in the lower-altitude regions of Veracruz and Nayarit. The diversity of climates and terrains across Mexico—from humid tropical slopes to cool highland valleys—results in a wide spectrum of cup profiles, ranging from bright and fruity to smooth, sweet, and chocolaty, making Mexican coffees particularly attractive to specialty roasters and international buyers.

Among Mexico’s main coffee-producing regions, Chiapas stands out as the largest and most recognized origin, bordering Guatemala and producing high-altitude Arabica in the Sierra Madre de Chiapas. Coffees from this region are celebrated for their complex, full-bodied, and well-balanced character, marked by bright acidity and notes of cocoa, nuts, and citrus, with many farms certified as organic and fair trade. Veracruz, on the slopes of the Sierra Madre Oriental, produces both Arabica and Robusta coffees, distinguished by mild, sweet, and aromatic profiles with nutty and caramel tones, thanks to the region’s humid climate and fertile volcanic soils. Oaxaca, home to thousands of smallholder farmers organized into cooperatives across the Sierra Sur and Sierra Norte, yields exceptional Arabica beans with floral and fruity aromas, medium body, and clean sweetness, highly valued in the specialty coffee market. Meanwhile, Puebla and Nayarit represent emerging origins producing bright, balanced coffees with chocolate and berry undertones, showcasing Mexico’s growing regional diversity.

Mexico’s coffee sector is strongly rooted in sustainable, organic, and fair-trade practices, supported by cooperatives such as CESMACH, CEPCO, and Unión Majomut, which play a key role in training farmers, ensuring quality control, and providing access to global markets. Despite facing challenges like price volatility, pests, and climate change, the Mexican coffee industry continues to advance through innovation in post-harvest processing, environmental stewardship, and participation in international quality competitions. These efforts have strengthened Mexico’s reputation as a leading source of traceable, high-quality, and ethically produced coffee.