Mexican Coffee

Mexico is known for many things, but you might not be aware that Mexico is one of the top 10 producers of coffee worldwide.

Currently, Mexico is the ninth biggest coffee producer in the world. Much of its coffee is used for commercial-grade blending. That's why it's unsurprising that people don't know much about Mexican coffee (yet).

Once you look past the commercial blends, you’ll find a world full of exquisite coffees that are winning the hearts of coffee lovers with a light acidity and subtle but complex flavor profiles that can range from fruity with notes of brown sugar to floral with notes of cocoa and spices (mainly cinnamon).

Let's start by learning about how coffees got to Mexico and became an important economic factor for the country, then look at how Mexican coffee is best brewed, whether to add milk and sugar to your cup, and much more.

The Beginning

Spanish settlers brought the first coffees to Mexico in the 18th century. They were planted in the nutrient-rich highlands of Veracruz. As Mexican coffee became more popular, more Mexican coffee was grown, but the production of coffees stayed in the hands of a few rich and ruthless landbarons.

It wasn’t until the 1920s that this changed. Large Mexican coffee plantations lost their monopoly on coffees thanks to agrarian land reforms - and small farms finally had their chance to shine. Today, most coffee farms are less than four hectares.

Rise and Fall

Another important milestone was the foundation of the National Coffee Institute of Mexico (INMECAFE) in 1973. This institution is why Mexican coffee grew rapidly in the 1970s and 1980s.

1989, the International Coffee Agreement collapsed, mainly because of internal disagreements and conflicting interests (producers of coffees wanted more money, and others weren't willing to pay more). This had negative consequences for Mexican coffee and many other coffee-producing countries.

At first, Mexican coffee didn't slow down. In 1991, the country was the fourth largest coffee producer worldwide. But soon, the loss of the ICE had an impact. 

In 1992, INMECAFE stopped its operations. On one hand, this wasn't good; conversely, it helped Mexico strive towards a more market-driven approach for its Mexican coffee industry. 

Mexican coffee collectives replaced INMECAFE; many members became Fair Trade or Organic certified. Thanks to this, Mexico is one of the largest organic coffee producers in the world.

Sadly, Mexican coffee suffered from a severe coffee rust outbreak in 2012. From 2012 to 2016, production of Mexican coffee was reduced by about 50%. 

Today

While Mexican coffee farmers are still struggling, the industry is starting to recover with the help of the government and various initiatives. It's hard to say whether the country will ever climb back to the fourth position in the top 10 coffee-producing countries.

The taste of Mexican coffees can change from region to region, but most have much in common. Most Mexican coffees have a light or brisk acidity, but some have a moderate acidity.

When you drink a cup of Mexican coffee, you'll often notice a hint of brown sugar and fruity notes, mainly citrus fruits, but some coffees also have subtle hints of apple. Another common flavor you can notice is chocolate (cocoa), while a smaller number displays hints of spices like cinnamon or nutmeg.

Traditionally, Mexican coffee is roasted to a dark roast, but most coffee beans shine at a medium roast level. 

A medium roast preserves the unique flavor notes of Mexican coffee, but a medium roast also adds a delicious caramelization and brings out a coffee's chocolate or cocoa notes. The result is a beautiful beverage with fruity and sometimes nutty undertones, bright acidity, and a balanced body. 

You can also use Mexican coffee beans for a light roast to highlight its acidity. A dark roast is perfect if you want to try brewing Mexican coffee traditionally or prefer more chocolatey and caramelized notes. 

Veracruz

Altitude: Mainly 800-1,200 meters above sea level, with some Mexican coffee farms at higher altitudes in the mountain ranges (up to 1,600 masl)

Varieties: Mainly Bourbon, Maragogype, Mundo Novo, and Caturra

Tasting Notes: Mexican coffee from Veracruz is known for its bright acidity and medium body. It often has citrusy and fruity notes and a mild, nutty brown sugar sweetness.

Good to know: Veracruz is one of Mexico's oldest coffee-growing regions and, by now, the most technically advanced one. If you want to drink good Veracruz coffee, you need to look for Altura Coatepec coffee grown in the mountain ranges.

Puebla

Altitude: 1,000-1,600 meters above sea level

Varieties: Mainly Typica, Bourbon, and Geisha

Tasting Notes: Puebla coffee has a well-balanced flavor profile, medium acidity, and a medium body. It often has chocolate (cocoa), nutmeg, brown sugar, and citrus notes.

Good to know: Puebla is one of the best places for tourists who love food and Mexican coffee. The cafes in Puebla serve excellent Mexican coffee, and the region is known for its great food.

Oaxaca

Altitude: 900-1,600 meters above sea level

Varieties: Mainly Typica, Bourbon, and Pluma Hidalgo

Tasting Notes: Oaxacan coffee has complex flavor profiles with a brisk acidity, a creamy body, and fruity, floral, and caramel notes.

Good to know: Oaxaca is home to the Pluma Hidalgo region, famous for its high-quality Mexican coffee. This region has volcanic soil with a high nutrient count. It also has unique microclimates that contribute to its exceptional Mexican coffee.

Chiapas

Altitude: Mainly 800-1,500 meters above sea level, but some higher-elevation Chiapas coffee farms reach 1,800 masl.

Varieties: Mainly Typica, Bourbon, Caturra, and Catuai

Tasting Notes: Chiapas coffee is generally full-bodied with a balanced acidity. Chiapas coffee flavors include chocolate (cocoa), nuts, and bright citrus notes. 

Good to know: Chiapas is Mexico's largest coffee-producing state. Chiapas coffee is grown in the Southern state in lush, mountainous terrain and diverse microclimates. These microclimates are one of the reasons why you can find so many distinct flavors in Chiapas coffee.

Mexican Coffee Varietals

Bourbon 

Bourbon beans are a natural mutation of the Typica bean and were introduced to Mexico in the 18th century. They have delicate, sweet, and fruity flavors, with notes of caramel and a mild acidity. 

Mundo Novo 

Mundo Novo is a hybrid of Bourbon and Typica coffees. Mundo Novo produces a well-balanced cup with medium acidity and flavors that include nutty and chocolate (cocoa) notes. This variety is popular in some parts of Mexico because of its disease resistance.

Caturra

Caturra is a natural mutation of Bourbon. A mug of this coffee usually has a bright acidity and citrus taste with some floral notes. Caturra plants are compact, so they are often popular with Mexican coffee farmers who want to harvest more easily. These coffee plants have a high yield, which adds to their popularity.

Maragogype

Maragogype, also called elephant beans, are a spontaneous genetic mutation of Typica coffee plants. They are twice the size of other coffee beans and result in a milder, smoother cup with a full body. You'll notice nutty and chocolatey notes in your cup.

Pluma Hidalgo

While Pluma Hidalgo is only grown in one region, it deserves a special mention. This variety was first grown in the mid-1800s. The coffee from this bean is pretty good, and efforts are underway to get a Denomination of Origin status.

90% of all Mexican coffees are washed. After the coffee harvest, ripe coffee cherries are pulped to remove the outer skin. They are then fermented, washed, and dried (either under the sun or with the help of drying machines).

The other 10% are mainly naturally processed. Naturally processed means that the whole coffee fruit is dried and the bean absorbs more of the natural sugar, and the bean is extracted afterward. 

The traditional Mexican coffee recipe and how coffee is brewed differs from what you're used to at home. Roast ground Mexican coffee beans in a pan until you can smell them. Add warm spices to the ground coffee, with cinnamon being a popular choice.

Boil water and add the coffee. Let it simmer for a few minutes, and strain the mixture so there are no coffee grounds and spices left in the water. Serve in a cup with steamed milk, cinnamon, and brown sugar. 

Mexicans also serve this coffee with sweet condensed milk in the cup, but you can also use whipped cream in the recipe instead. Whipped cream adds even more creaminess to the coffee, making it a nice treat; maybe sprinkle some cocoa on top. If coffee with whipped cream isn't your thing, you can omit it.

Any brewing method works for Mexican coffees (especially if you use a medium roast), but some make the flavors better.

You'll get a Mexican coffee mug with bright acidity when you use the pour-over brewing method with a medium grind. In contrast, a French Press with a medium grind is best for getting a fuller body and extracting more flavors.

A cold brew with a coarse grind brings out the natural sweetness and cocoa notes of Mexican coffee, while a Turkish coffee is perfect if you want to focus on the spicy notes of Mexican coffee.

If you have an espresso machine at home, a medium roast Mexican coffee is a good base for cappuccinos with some sugar and cocoa or cinnamon sprinkled on top but it also works as a delicious espresso shot.