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.

Mexican Coffee Beans: Detailed Review

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!