The Rocky Mexican Coffee Story

The Rocky Mexican Coffee Story

Most of Mexican coffee grown in Mexico(around 90%) comes from the southern states of Chiapas, Oaxaca, Veracruz, and Puebla.

Over half a million farmers grow this coffee, with 70% being small-scale operations on less than 10 hectares.

Almost all (97%) of Mexican coffee is Arabica, traditionally Garnica, Typica, and Bourbon varieties.

However, a disease called coffee leaf rust is changing things.

Source: Orange powdery lesions containing rust spores on the lower coffee leaf surface.

Many farmers are switching to Catimor strains that resist the disease and might even offer good flavor alongside higher yields.

Source: Mexico coffee farming regions, Oaxaca, Chiapas, Veracruz, Coatepec, Puebla, Sierra Madre

It’s established, at this point, that coffee has spread across the world as a result of colonisation. The same applies to Mexico in the coffee landscape, not only this but another elephant in the room needed to be addressed in Mexico.

Mexico saw coffee’s potential and in 1973, they launched a national coffee institute (INMECAFE) to boost rural development.

By the 1980s, coffee became their golden export crop, making up a third of their agricultural output! Production hit a high point in 1990, but then things changed. 

Coffee prices went haywire, the government support system dissolved, and cooperatives took over. These co-ops helped indigenous farmers and even championed organic coffee growing.

Tastes from Mexican Coffee

Mexican coffee can be of top-notch quality while still battling with Fungus leaf rust.

They’re typically light-bodied and bright, with a nutty taste that can sometimes have hints of chocolate.

Legend has it that the best Mexican coffees are like a fine white wine – smooth and clean, with a refreshing acidity.

Mexican Coffee At A Glance

• Flavour: Delicate, sweet, acidic, spicy, earthy, rounded
• Processing: Washed
• Main Growing Regions: Chiapas, Oaxaca, Pluma, Veracruz
• Harvest: November to March

How Coffee is Brewed in Mexico

Forget that morning cup to jumpstart your day! In Mexico, coffee is all about socialising in the afternoon.

Here, coffee isn’t just a wake-up call, it’s a chance to connect with friends and family.

That’s why many cafes don’t even open until later – they know the party gets started after lunch with one of these local champions:

Café de Olla

Source: Traditional clay cups to serve café de olla

This Mexican coffee lives up to its name – “coffee in a pot.” Brewed in a clay pot (olla), it gets a flavour boost from cinnamon, cloves, star anise, and sometimes from orange peels. The clay pot adds more flavour too, creating a complex and delicious cup.

Iced Horchata Latte

Imagine this: cool, creamy coffee blended with sweet rice milk, a touch of vanilla, and a hint of cinnamon.

Spiked Mexican Coffee

This Spiked Mexican Coffee is the south-of-the-border answer to Irish Coffee.

Hot coffee spiked with tequila and coffee liqueur, all topped with a cool swirl of whipped cream.

It’s a delicious way to add a little warmth to your coffee break.

Forget dusty deserts, Mexico’s diverse landscape thrives with coffee production.

Coffee arrived in the 18th century, but it wasn’t until the 20th century that the industry boomed.

Sadly, a price crash in the 90s forced adaptation.

Today, Mexico is a leader in organic and fair trade coffee, with beans of unique flavour profiles from delicate and fruity to earthy and spicy. Mexican coffee may surprise you.

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