Mexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in turn much different from the Southernmost region of Chiapas. The later is a growing region bordering the Guatemalan growing area of Huehuetenango, and you will find similarities between those coffees. In general you can expect a light-bodied coffee, mild but with delicate flavors ...But there are exceptions of course. Mexican is one of the largest producers of certified organic coffees, and because of the US close proximity, we receive the bulk of fine Mexican coffees in this market. Mexican coffees are worth exploring for the variety of cup characteristics they present, and their great price!

Mexicans are moderately priced, lighter bodied, and wide-ranging in their cup character. For this reason, you need to explore coffee selections from each of the regions to get a good sense of the possibilities of Mexican coffee. Unfortunately, I rarely approve of the cup quality of coffees from Coatepec and Atoyac, and have never carried a Veracruz. Most of the impressive coffees I find are from Oaxaca and Chiapas.

It may seen to fly in the face of espresso-blending laws, but try an espresso made with 100% Oaxaca Pluma coffee, such as the Tres Flechas, Loxicha, Tres Oros ...it is excellent roasted just a bit into 2nd crack.

I was in Chiapas recently for a brief trip, looking into next year's project to identify, separate and evaluate the coffees of small producer-groups. Here's some comments and images from this short trip.