SOCONUSCO
The Soconusco region, located in the south-western corner of Chiapas along Mexico’s Pacific coast and bordering Guatemala, is one of the country’s oldest and most renowned coffee-growing zones. Nestled on the slopes of the Sierra Madre de Chiapas, the area benefits from volcanic soils, abundant rainfall, and altitudes ranging from 600 to 1,900 meters above sea level, creating ideal conditions for high-quality Arabica cultivation. Coffee production here dates back to the late 19th century and remains central to the region’s economy, dominated by smallholder farmers who often use traditional shade-grown, organic, or biodynamic methods that protect biodiversity and soil health. Common varieties include Bourbon, Typica, Caturra, Catimor, and Sarchimor, while some lower-lying areas also grow Robusta. Harvesting typically occurs between December and April, with most coffees processed by the washed (wet) method and sun-dried on patios. Soconusco coffees are known for their balanced cup profiles, featuring notes of chocolate, nuts, toffee, and subtle citrus sweetness, supported by a medium body and gentle acidity. Despite its rich terroir and tradition, the region faces challenges such as soil erosion from heavy rains, outbreaks of coffee leaf rust, and limited access to credit and modern infrastructure for small farmers. Nonetheless, Soconusco remains a cornerstone of Mexico’s specialty coffee sector, combining sustainable cultivation, community-based cooperatives, and distinct regional character.
