The first coffee plants were brought to Mexico around 1785, and since then, they have been getting better and better.
Mexican coffee is more than a simple drink; the particular flavors of chocolate and toasted nuts found in Mexican coffee beans actually are not easy to find in other coffee.
Mexican coffee has a long history
Even though Mexico had been producing coffee beans for over a hundred years, it wasn’t until after the Mexican revolution that coffee growing spread to small farms. In 1914, a redistribution of land made indigenous people take their coffee-growing skills to different regions. This was the beginning of small coffee production in Mexico.
Mexican coffee producers have embraced coffee certification, and you can see it in its numbers: Mexico is one of the world’s largest exporters of organic-certified coffee, with up to 8% of producers growing it.
Single-Origin coffee from Mexico: What does it taste like?
Most coffee in the country is produced by smallholders, which means that traceability is possible down to a producer group, sometimes even down to a farm. This way, you know exactly what to expect when you drink a fresh cup of coffee from Mexico.
Mexico produces a large range of coffee, from lighter-bodied, delicate coffees, through to sweeter coffees with caramel, toffee, or chocolate flavors.
Coffee beans from Mexico
Arabica beans allow drinkers to taste the notes and flavors more easily than with Robusta. That’s why it’s no surprise that most Mexican coffee beans are almost entirely Arabica, with Robusta only making up 3 to 4% of the country’s crop.
Another important fact to note is that Mexican coffee is mostly shade-grown, with the ideal altitude and soil conditions to provide higher-quality coffees.