Mexico is one of the world's major Arabica-producing countries and a leading source of certified organic coffee. Most specialty coffee comes from the southern states of Chiapas, Veracruz and Oaxaca, grown by small producers at altitudes of roughly 900 to 2,000 metres and harvested between November and March. Mexican coffees are typically sweet and balanced, with notes of chocolate, caramel, nuts and soft fruit.
A short history
Coffee arrived in Mexico in the late 18th century through Veracruz and spread south to Oaxaca and Chiapas. Today it is grown mostly by smallholder families and cooperatives, many of them Indigenous communities, on shaded farms that protect biodiversity.
Mexico's main coffee regions
| Region | Typical altitude | Profile | Tantito lots |
|---|---|---|---|
| Chiapas | 900–1,800 m | Chocolate, caramel, citrus; balanced, full | Year-round, Certified Organic (Mayacert) |
| Veracruz | 800–1,500 m | Clean, bright, nutty, light floral | Year-round |
| Oaxaca | 1,000–2,000 m | Delicate, sweet, floral, complex | Microlots |
Other producing states include Puebla, Guerrero, Nayarit and San Luis Potosí.
Varieties
Traditional Typica and Bourbon remain common, alongside Caturra, Catuaí and Mundo Novo, and newer rust-resistant varieties. Oaxaca is home to Pluma, a local selection named after the town of Pluma Hidalgo. Exotic varieties such as Geisha are now grown in small, high-altitude plots.
Processing
Most Mexican specialty coffee is fully washed, which gives the clean, sweet cup the country is known for. Honey and natural processes are growing among microlot producers. Mexico also has its own water-based decaffeination, so a Mexican decaf can be produced without chemical solvents.
Harvest calendar
Picking runs from about November to March, depending on altitude. New-crop Mexican coffee typically reaches Canada in late spring and summer.
What Mexican coffee tastes like
Expect sweetness and balance first: milk and dark chocolate, caramel, almond and hazelnut, with citrus or stone fruit in higher-grown lots. It is versatile for espresso, filter and blends.
Organic coffee from Mexico
Mexico is among the world's leading producers of certified organic coffee. Our Chiapas lot is Certified Organic by Mayacert.
Buying Mexican coffee in Canada
Tantito Trading Corp imports Mexican green coffee to Vancouver through our sister company Tantito México, which sources and exports at origin. Roasters can buy wholesale sacks, home roasters can buy 5 lb bags, and everyone can try it roasted in Canada.
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Frequently asked questions
Where does the best Mexican coffee come from?
Chiapas, Veracruz and Oaxaca are the best-known specialty regions.
Is Mexican coffee good for espresso?
Yes. Its chocolate and caramel sweetness and medium body make it a strong espresso base.
When is Mexican coffee harvested?
Roughly November to March.
Is Mexican coffee organic?
Much of it is grown with few inputs, and Mexico is a major certified organic producer; certification is lot by lot.