Mexican coffee is one of the largest supplied in the world, with the U.S. being its largest consumer due to its close proximity. You’ll find Mexican coffee to be grown in southern and south-central regions of the country, including the regions of Chiapa, Oaxaca, Veracruz, and Coatepec.
In the 19th century, coffee was introduced by way of Jamaica, where the Arabica coffee varietal was to become the most commonly grown. The state of Chiapa actually produces 45% of the country’s Arabica crops. During the 1980’s, coffee was the most valuable export to the country and supported 2 million Mexican farmers who were growing it as a sustainable crop. Even today, Mexico produces 815,000,000 lbs on average, and exports an average of 575,000,000 lbs.
Arabica is not the only varietal grown here, however, you can also find Bourbon, Typica, Mudno Nuevo, Marogogype, and Catura. The coffees are grown between 800 and 1700 meters, harvested between October and March, and then are put through either the wet or dry processing before roasting and sale.
Mexican coffee typically features a mild body and flavor, with hints of sweetness found within a good cup. However, you’ll find that not all Mexican coffee’s fall within the profile because the coffee’s from this region can be quite dynamic. For instance, Altura coffee, that is high grown in the volcanic rich soil on multiple states is very well balanced, mild, and even features a nutty aroma and flavor that is well desired.
Out of Mexico have come some very popular coffee brands such as Goya, Cafe Bustelo, and the ultra-popular coffee liquor Kahlua.