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Mexico kaffe: Kaffe fra Mexico, hvad kendetegner den?
Written by Rasmus Kvistgaard JensenUpdated / Country / 5 minutes

Mexican coffee: Coffee from Mexico, what makes it unique?

Mexico is one of the world's largest coffee-producing countries, but one of the least known when it comes to specialty coffee. Here you'll find a quick and honest answer to what Mexican coffee tastes like, where it is grown, and why you rarely see it on the shelves compared to coffee from, for example, Guatemala or Ethiopia.

In short: Mexican coffee is typically mild, light-bodied, and nutty with notes of chocolate, caramel, and a gentle acidity. It is primarily grown in the southern states of Chiapas, Oaxaca, and Veracruz at altitudes between 900 and 1,700 meters, and the country is also the world's largest producer of certified organic coffee.

What does Mexican coffee taste like?

If you imagine a coffee that is gentle rather than bold, you're on the right track. Mexican coffee is often characterized by:

  • Light to medium body, rarely heavy or oily in the cup

  • Gentle acidity, not the sharp, citrus-forward acidity found in many Ethiopian coffees

  • Nutty and chocolatey tones, often with a hint of caramel or brown sugar

  • A clean cup, Mexico is known for well-washed, technically stable processing

Where in Mexico is coffee grown?

The coffee plant requires altitude, shade, and the right temperatures, which can be found in Mexico's southern mountainous regions.

Chiapas: The country's most well-known coffee-growing region, bordering Guatemala, with a high proportion of small farms

Oaxaca: A mountainous region known for shade-grown coffee and biodiversity

Veracruz: One of the oldest coffee-growing regions in the country, at medium altitude

Puebla: Less well-known, but with an increasing focus on quality

What these regions have in common is that coffee is typically grown by many small family farms rather than large plantations, which is partly why Mexican coffee has historically had a slightly more uneven quality profile than countries with larger, unified cooperatives.

What varieties of coffee are grown in Mexico?

The most common Arabica varieties in Mexico are Bourbon, Typica, Mundo Novo, and Caturra, varieties you may also recognize from several of the coffees we work with. The variety alone does not determine the flavor; soil, altitude, and processing also play a role. If you want to understand why Arabica beans generally achieve a smoother, more nuanced profile, you can read more in our article on what Arabica beans are.

Mexico and decaf coffee, a special chapter

A question that often comes up in the same search as "Mexico coffee" is the connection to decaf coffee. Mexico, and especially the city of Córdoba in Veracruz, is home to one of the world's largest producers of water-processed decaf (the Swiss Water method is one of the best known). This means that much of the decaf coffee you find in the supermarket actually has Mexican roots, even when it is not clearly stated on the package.

Frequently asked: Is all Mexican coffee decaf?No, the vast majority of Mexico's coffee production is regular, caffeinated coffee. The country is simply particularly known for its role in decaf processing, because several of the world's largest decaf factories are located here.

Do you have Mexican coffee at Copenhagen Coffee Lab?

We will be honest: we do not have coffee from Mexico in our range right now. We choose our beans by personally visiting producers we know and trust, and right now that journey has led us to Guatemala, Honduras, Kenya, Ethiopia, Colombia, Brazil, and Peru, among others.

Copenhagen Coffee Lab perspective: We believe that good coffee is about the relationship with the producer, not about having every country of origin represented. Therefore, we are happy to write about countries like Mexico, even when we do not (yet) sell from there. It is part of being honest coffee lovers rather than just coffee sellers.

How to find a coffee with a similar character with us

You cannot get Mexican coffee from us yet, but are curious about the mild, nutty, and light-bodied profile? Then it is worth looking at:

FAQ

Why don't you see more Mexican coffee at specialty roasteries?

Much of Mexico's coffee production goes to the large, commercial market and the decaf industry. The combination of many small producers and less focus on exporting micro-lots makes it harder for specialty roasters to access the best lots compared to, for example, Ethiopia or Colombia.
Is Mexican coffee strong?

No, Mexican coffee is typically known for the opposite, a light to medium body and a mild, rounded flavor. It is a good choice if you prefer a cup that is easy to drink without harsh edges.
Can I taste the difference between coffee from Chiapas and Veracruz?

Yes, to some extent. Chiapas is typically grown at higher altitudes and often produces a more complex, acidic cup, while Veracruz's lower elevation generally results in a milder, more rounded profile. However, the difference also always depends on the individual producer and processing method.
Is Mexican coffee always organic?

Not always, but Mexico is the world's largest producer of certified organic coffee because many small farms have historically grown it without artificial fertilizers and pesticides, often out of necessity rather than certification, although an increasing proportion today is also formally certified.

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