Mexican Coffee Beans

Region: Central America
Profile: Chocolate, nutty, savory
Production: 516 million lbs (2.6% global production)
Global Rank: 9
Varieties: 96% Arabica, 4% Robusta, 0% Liberica

Mexican Coffee Overview

A massive country spread out around the Tropic of Cancer with endlessly varied landscapes from scorched deserts to snow-capped peaks, it makes sense Mexico lands in the top 10 coffee-producing countries.

Mexican coffee comes from four growing regions with about 40% of all coffee produced classified as high-altitude coffee:

  • Chiapas
  • Veracruz
  • Oaxaca
  • Puebla

Chiapas and Oaxaca are the high-altitude regions and produce Altura coffee, which is Spanish of “high grown.” It’s distinctively light-bodied with subtle nuttiness, but the specific notes depend on the region. Chiapas is along the Mexico-Guatemala border and shares many of the same characteristics as a fine Guatemalan roast, which has much more international notoriety than its Mexican counterpart. Coffee from Chiapas often is sold under the name Tapachula.

While there are some Mexican single-origin coffees, most beans grown are used in blends and sold to Europe, making quality Mexican Arabicas harder to find in the States.

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Mexican Coffee Beans: Detailed Review

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