Mexico has always been an important coffee source for importers in the US, as neighboring countries on the same North American continent. As a source of Organic and Fair Trade lots, Mexico supplied in volume, and now we are seeing a resurgence of single-farm and micro-regional coffees. With this, we have found higher qualities and interesting coffee variety separations too.
Much of the coffee production of Mexico is in the central and southern areas of the country, where the altitude and climate combine to support the coffee production. Oaxaca and Chiapas have been the most frequent places we source Mexican coffee, and we also find some quality lots in Veracruz.
The best coffee lots are grown at altitudes of 1700+ meters, with old Typica variety plants still producing coffee with this clean, classic flavor profile. In very general terms, you can expect Mexican coffee to be light-bodied, balanced, developing a nice bittersweet roast tone. They aren't extreme coffees, but infinitely drinkable! There are more photos, videos, and extended Mexico coffee descriptions in the SM Coffee Library!
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