Discover Origins with Sippy: Mexico


 Coffee was found in Mexico back in the late 1700s, when it was cultivated on farms owned by Europeans with mostly indigenous Mexican labourers, the coffee plants are said to have come from Cuba or what is now the Dominican Republic. However, there are reports of plantations found in the region of Veracruz in 1790.

For many years there was little drive to grow the coffee growing industry in Mexico as the country was focused on extracting rich mineral deposits.

When people list famous coffee origins, Mexico is often left out. Yet it has a lot to offer. During the 2019 Cup of Excellence six Mexican coffees broke through the 90-point threshold.

Much of the country’s coffee production is organised through cooperatives. The most recent agricultural census counted 515,000 producers, 85% of whom were indigenous Mexicans and 95% cultivated fewer than three hectares.

The coffee production in Mexico has very recently started to grow again, not because of government efforts but due to a combination of farmer cooperatives and the rise of specialty, niche-market coffees.

Interesting fact, Mexico is the top 3 exporter of organic-certified coffee in the world, with up to 8% of producers growing it, according to the Department of Agriculture and Rural Development (SADER).

In recent years, Mexico exported 2.6 million 60-kilo bags in 2018/19. While this is less than 1% of total coffee exports globally, it still makes the country the 10th coffee exporter in the world.


There are 3 main coffee growing regions in Mexico:


Close to the Gulf of Mexico is the long thin state of Veracruz. It is the first Mexican state in Mexico to see a coffee tree planted in its soil, back in the 18th century. 

Taste notes from this area tend to be described as light red fruits, blueberries, caramel, panela, and are delicate with a bright acidity, and very juicy with a sweet and sour aftertaste.

This is a large state in the east of the country along the coast of the Gulf of Mexico. This area contains some of the lowest coffee production in Mexico, but also some very high-altitude plantations around Coatepec, that produce better coffee.


 800–1,700m (2,600–5,600ft)




Bourbon, Typica, Caturra, Maragogype


While it is the least technologically advanced of Mexico’s main coffee-producing regions, many producers prefer older cultivation methods. 

Oaxacan coffees are both distinctive and in high demand. They tend to be sweet with caramel overtones, notes of yellow fruits, orange acidity, a creamy body, and floral hints. 

Most farmers in this region own less than 2 hectares (4.4 acres) of land and there are several large cooperatives operating here. There are also a few larger estates, although some are starting to diversify into tourism.


 900–1,700m (3,000–5,600ft)




 Bourbon, Typica, Caturra, Maragogype


Situated on the Guatemalan border, Chiapas holds the position as the largest coffee producing region in Mexico, exactly 40% of the country's total production.

Taste notes from this area tend to be described as  chocolate, bitters, nuts, citrus, and lemon, along with a round and lasting body.

This region borders Guatemala. The Sierra Madre mountain range offers both the necessary altitude, as well as the beneficial volcanic soils, for good coffee production.


 1,000–1,750m (3,300–5,750ft)




Bourbon, Typica, Caturra, Maragogype

Mexico is a diverse and exciting coffee origin.Whether your interest is in heritage, flavours, or environmentally friendly coffee, Mexico is a country that has it all.

Sippy Recommendation:

RÉÉ Coffee Originals

“RÉÉ” CoffeeOriginals is a ”Single Origin Coffee Brand”, meaning that they focus on promoting, commercializing and producing coffee beans coming from  Mexico. The coffee supply process to guarantee the offer of an Honorable, Authentic and Sustainable coffee.

Café Reservas de Montaña - Biodagrable Capsules

Café Pluma de Oaxaca

We hope you have enjoyed this small trip to Mexico, watch this space to find out more about interesting origins from around the world!

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