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Why You Should Try Mexican Coffee

Did you know that the Mexican coffee industry employs over 500,000 producers in the country? Mexico exports coffee to huge countries such as the United States, Japan, Cuba, and Canada, and here is why this grain is such a success within and outside the country!

Growing Coffee in Mexico

Coffee grows best in warm weather and with high humidity, and its soil must be rich and must absorb water properly so that it does not get soaked with heavy rain. In Mexico, coffee is mostly grown in cold regions, and it thrives in temperatures between 55.4°F and 78.8°F (13 and 26 °C.)

Additionally, the regions that produce the best grains are Chiapas, Oaxaca, and Puebla.

Even though prices have dropped globally, causing a reduction of around 50% in the country’s coffee production, they have chosen to redefine their policies to revitalize the coffee industry and improve their exportations and the quality of their grain.

A quite curious fact about Mexican coffee is that the country also imports the product from elsewhere like Brazil, Honduras, and Vietnam, which represents an increase in the variety of types of coffee Mexicans can enjoy.

Mexico exports mainly to the United States, but their coffee is well known in European countries like Spain, Belgium, Germany, and more. About 52% of Mexican coffee is produced for its exportation, while the 48% remaining stays in the country for its inhabitants’ consumption.

The Best Regions for Mexican Coffee

Unlike Guatemala, Mexico started their coffee production rather late in the 1900s, with the first arrival of this delicious grain in 1947.

A Rocky Start

Despite the hardships that coffee growers went through when rust hit their plantations back in the 1980s, Mexico has managed to maintain the quality of their grain so that they can export it as well as consume it safely.

Rust is a dangerous fungus for coffee plants, and it can even contaminate other plantations by transporting through air currents. Its main effect in coffee plants is that it breaks into the cherries of the tree, staying guarded in the seed until it spoils it completely.

A Huge Country with a Huge Variety

Chiapas, Oaxaca, and Puebla are home to the best coffee in the country, and these regions produce two varieties: arabica and robusta. From the category of arabica coffee, the most consumed varieties are bourbon, caturra, and maragopipe.

Did you know? Arabica is the most harvested variety in the world, while robusta is the variety of choice for instant coffee.

Coffee from Chiapas is balanced and high in acidity; its intense aroma lures coffee lovers in a heartbeat.

Veracruz produces a unique type of coffee that tends to be acidic, intense in aroma and to have a full body.

Furthermore, coffee from Oaxaca is quite popular as it is sweet and low in acidity, which many look for when picking their favorite flavors! This coffee is even chocolatey and has hints of pumpkin and mandarin.

Last but not least, Puebla offers an exquisite coffee, with a soft and balanced flavor.

Other regions also stand out for their excellent produce, such as San Luis Potosi, Guerrero, and Hidalgo.

We’ve Got You Covered

Trust MayaOrganica to provide you with the best varieties of Latin American coffee! Although we offer more varieties of Guatemalan coffee, we trust that when you try our Chiapaneco delicacy, you will enter a new world of high-quality coffee. Chiapas’s coffee is strong in aroma and body, and organic and fair-trade certified.

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