The history of coffee in Mexico dates back more than 200 years, starting in the late 1700s when French ships brought coffee plants to the fertile land of Córdoba, Veracruz. Since then, Mexico has grown to become a global player in coffee production, ranking as the 11th largest coffee producer in the world, with an output of 4 to 5 million bags of coffee per year.
Today, Mexican coffee is cultivated in 12 states across the country, including the well-known regions of Chiapas, Veracruz, and Oaxaca. This agricultural practice, rooted in generations of passionate coffee farmers, has evolved into a robust industry that exports coffee worldwide, with the United States receiving the majority of Mexican coffee, followed by Europe, Canada, and Japan.
What Makes Mexican Coffee Unique?
One key factor that makes Mexican coffee so special is its status as one of the leading organic coffee producers globally. Mexico dedicates more than 3% of its total cultivated land to organic coffee, largely due to the widespread use of shaded coffee plantations. This traditional method of growing coffee under the natural canopy of trees helps conserve the environment, protect biodiversity, and support local ecosystems.
The country’s diverse topography, favorable climate, and rich soil also contribute to the high quality of Mexican coffee. With most of the coffee grown in tropical regions and high altitudes, Mexican coffee often features rich flavors and a balanced profile, which is why it is favored by coffee connoisseurs around the world. The most commonly grown coffee beans in Mexico are Arabica, known for their smooth, complex flavor and lower caffeine content, compared to Robusta beans, which offer a stronger, more bitter taste and are used mainly in instant coffee.
A Legacy of Coffee Varieties
Mexican coffee farmers have perfected their craft over generations, producing a variety of coffee beans that are enjoyed worldwide. Here are some of the most common beans grown in Mexico:
- Pluma: Known internationally for its unique aroma and flavor, Pluma coffee is grown under natural shade with minimal use of chemicals, making it highly sought after.
- Arabica: This species dominates Mexico’s coffee production, offering a light acidity and a mild, sweet flavor. It’s often cultivated in the highlands, providing exceptional quality.
- Robusta: Though less common, Robusta beans are easier to cultivate and pack a punch with higher caffeine levels, making them perfect for strong, intense brews.
- Maragogipe: Originally from Brazil, this variety is known for its large beans and delicate, floral flavor, making it a rare and valuable commodity.
- Criollo: Adapted to Mexico’s landscape, Criollo coffee thrives in shaded conditions and produces beans with a balanced, mild flavor.
Coffee’s Role in Mexican Culture and Economy
Coffee is deeply ingrained in Mexican culture, not just as a daily drink but as a major economic contributor, particularly in rural areas. Chiapas, Mexico’s largest coffee-producing state, is responsible for over 40% of the country’s total output. Coffee cultivation provides livelihoods for thousands of families in rural communities, and many farms continue to operate in a sustainable, organic manner, honoring traditions passed down through generations.
Aside from its cultural significance, Mexican coffee is also recognized for its health benefits. It’s rich in antioxidants, which can help reduce inflammation, boost cognitive function, and protect against diseases like heart disease and diabetes. With its combination of flavor and health perks, it’s no wonder Mexican coffee has earned its place on the global stage.
Traditional Mexican Coffee Drinks
To truly experience Mexican coffee culture, you should try some of the traditional drinks made with local coffee.
Café de Olla
Café de Olla is a traditional Mexican coffee brewed in clay pots with cinnamon, sugar, and spices like clove or orange peel. Originally from rural towns, this comforting drink offers sweet, warming flavors and is often enjoyed with breakfast or as a dessert.
Carajillo
Although not native to Mexico, the Carajillo has become a popular after-dinner drink. It’s a mix of espresso and Licor 43, a Spanish liqueur made from 43 different ingredients, resulting in a sweet, aromatic flavor that perfectly complements the boldness of Mexican coffee.
The Future of Mexican Coffee
As one of the top producers of organic coffee, Mexico’s coffee industry continues to evolve, with an increased focus on sustainability and quality. The country’s unique growing conditions and dedication to traditional farming methods ensure that Mexican coffee will remain a global favorite for years to come.
Whether you’re sipping a rich espresso made from Chiapas beans or enjoying a cup of café de olla, Mexican coffee offers a vibrant, flavorful experience rooted in centuries of tradition and craftsmanship.
