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Mexico

The northernmost large Arabica origin, and the country that made organic coffee a market category.

Production
4.1M bags (60 kg)
Altitude
600–1,900 m
Species
88% Arabica and 12% Robusta
Harvest
November–March

Production figures are for the 2025/26 crop year.

Overview

Mexican coffee grows in the south — Chiapas, Veracruz, Oaxaca and Puebla — where the Sierra Madre and the mountains of the isthmus provide the altitude that the latitude alone would not. It is overwhelmingly smallholder and heavily indigenous: a large share of the crop comes from farms under two hectares, many of them shaded under native forest cover rather than planted in full sun.

Two events define the modern industry. The dissolution of the state marketing board INMECAFÉ at the end of the 1980s left growers to organise their own route to market, and the cooperatives that formed were among the first anywhere to certify organic and Fair Trade at scale. Then leaf rust arrived in 2012 and cut production sharply; the replanting since has shifted the varietal mix towards rust-resistant hybrids.

Growing regions

  • Arabica
  • Robusta
  • Both

Shaded provinces contain growing areas; the crop covers only part of each.

900–1,900 m
Arabica

The largest producing state, on the Guatemalan border — and the highest.

Harvest
  1. J
  2. F
  3. M
  4. A
  5. M
  6. J
  7. J
  8. A
  9. S
  10. O
  11. N
  12. D
Washed Honey Bourbon Typica Caturra Mundo Novo Marsellesa

600–1,700 m
Arabica Robusta

Coatepec and Huatusco, on the slopes below the Pico de Orizaba.

Harvest
  1. J
  2. F
  3. M
  4. A
  5. M
  6. J
  7. J
  8. A
  9. S
  10. O
  11. N
  12. D
Washed Typica Bourbon Garnica Caturra

900–1,700 m
Arabica

Pluma Hidalgo and the Sierra Juárez — small volumes, distinct character.

Harvest
  1. J
  2. F
  3. M
  4. A
  5. M
  6. J
  7. J
  8. A
  9. S
  10. O
  11. N
  12. D
Washed Typica Bourbon Pluma Caturra

In the cup

Mild, clean and light-bodied, with milk-chocolate and almond sweetness and a soft, unaggressive acidity — the profile that made Mexican coffee a blend staple. The high Chiapas and Oaxaca lots are a different thing altogether: crisp apple acidity, floral aromatics and real clarity.

Chocolate Nutty Balanced Citrus

History

Coffee came from the Caribbean in the late eighteenth century and spread through Veracruz and Chiapas under German and Spanish estate owners in the nineteenth. The twentieth century transferred most of that land to smallholders and indigenous communities, which is why an origin with an estate history now has almost no estates.

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Sources

  1. USDA Foreign Agricultural ServiceProduction, Supply and Distribution — Coffee (2025/26) (read August 31, 2026) Cited for Production, Species
  2. International Coffee OrganizationHistorical Data on the Global Coffee Trade (read August 24, 2026)
  3. World Coffee ResearchArabica Coffee Varieties (read August 24, 2026) Cited for Varieties

Country outlines and shaded relief from Natural Earth, which places them in the public domain.

Growing-region markers indicate an area. They are not surveyed farm locations and should not be read as any.