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Coffee is grown in 15 Mexican states, with Chiapas, Veracruz, and Puebla leading the way, followed by Oaxaca and Guerrero. These states, nestled in the South, are known as the Gulf region. Mexico produces both Arabica (85%) and Robusta (15%), with a lot of the renovated area now planted with rust-resistant varieties. The blend of traditional and innovative practices is giving Mexican coffee a fresh edge.
The economic shift
Historically, coffee played a huge role in Mexico's economy and was a key source of foreign currency. However, in the 1980s, facing debt, the government introduced neoliberal reforms and pulled all support for farmers. Left to fend for themselves, farmers formed cooperatives to access credit and certifications. Despite these challenges, Mexican coffee, particularly organic-certified, has carved out a niche, with around 35% of the crop being high-quality Arabica grown above 900 meters.
Tradition meets innovation
Though overlooked as a source of top-tier specialty coffee in the past, Mexico’s Southern states benefit from Gulf winds that bring cool temperatures and extend the cherry ripening period. And while the country's coffee production is steeped in tradition and somewhat resistant to change, the growing availability of advanced agricultural techniques is opening Mexico’s potential for amazing coffees.
As agricultural innovation spreads, Mexico's coffee industry is beginning to reveal its true potential. From Chiapas to Oaxaca, the quality of Mexican coffee is turning heads. Producers and exporters here are also often highly aware of their environmental challenges, embracing sustainable production practices as a cause. Beyond traders and tasters, biologists and agronomists play an active role in this supply chain.