Mexican Coffee: A Taste of Culture, Heritage, and Climate – 2022

Mexican Coffee

What is Mexican coffee?

The history of Mexican coffee dates back to the 16th century when the Spanish introduced sugarcane plantations to Mexico. By 1750, coffee was being grown throughout the country. Today, Mexico produces over 40% of the world’s arabica coffee beans.

Coffee has become part of our culture and heritage. In fact, it’s even considered a national beverage. As Mexicans continue to embrace their coffee heritage, they also recognize its importance in preserving the environment.

Mexican Coffee A Taste of Culture Heritage and Climate

Coffee is an essential part of any culture. It’s a drink that brings people together and helps them relax. It’s also a beverage that provides many health benefits. There are hundreds of varieties of coffee available today, each with its own unique taste and aroma. Mexican coffee is a great option for those seeking a flavorful cup of joe. While there are many different types of coffee grown around the world, Mexican coffee is particularly well suited for brewing due to its high acidity levels.

The Mexican Coffee Culture

Coffee is traditionally consumed with alcohol. It is often served with tequila and liquor. It is considered an essential part of Mexican cuisine. It is also customary to drink coffee during a break at work or school. People usually socialize and relax afterward.

Mexican Coffee Drinking by Age

Coffee is an important beverage in Mexico. It is consumed all year round, even during the winter months when temperatures drop below freezing. Coffee is traditionally served hot, but it can also be enjoyed cold. There are many different types of coffee available, including espresso, cappuccino, latte macchiato, Americano, and mocha. Some varieties are blended with milk, others are not. Coffee is often paired with other beverages like tea, chocolate, and juice.

Coffee is an important part of Mexican culture. Coffee beans grow well in the high altitudes of northern Mexico. These beans are roasted and ground into a fine powder called café con Leche. Café con Leche is then mixed with hot water and served with cinnamon. Some Mexicans also add milk, sugar, and vanilla extract.

Coffee has been around Mexico since 1730 when the Spanish introduced it to the country. However, it wasn’t until the 1970s that Mexicans began drinking coffee regularly. Coffee was first consumed by the indigenous population, followed by the Spanish settlers. Today, coffee is enjoyed all across the country. Indigenous communities still prefer chocolate drinks with cinnamon sticks, while urbanites enjoy espresso and cappuccino.

Popular Mexican Coffee Drinks

If you’re looking for an authentic Mexican coffee drink, then you should try our recipe for Café de Olla. You will need a large pot, a small amount of water, instant coffee, cinnamon sticks, sugar, and salt. Bring the water to a boil and add all ingredients except the salt. Let simmer for about 10 minutes. Add the salt and serve hot.

Cafe de Olla

Cafe de Olla is a traditional Mexican coffee drink made using clay pots. It is prepared by boiling water in a pot until it reaches a temperature of 200 degrees Celsius. Next, ground coffee beans are added to the pot, and then sugar, cinnamon, and piloncillo are added. Finally, the mixture is left to steep for about 10 minutes before serving. Anise, cloves, and orange peels can also be added if desired.

This recipe calls for 8 cups of water. You will need a large pot with a lid. If you don’t have a large enough pot, you can use a stockpot instead. Make sure your pot is big enough to hold all the liquid. I like using my cast iron Dutch oven because it holds a lot of liquid. You can also use a regular saucepan or even a microwave-safe bowl.

You will also need a coffee grinder. I recommend getting a burr grinder. A blade grinder will not give you the same results. Grind your beans coarsely. Medium ground coffee is best for this recipe. You can get a burr grinder at any kitchen store.

Next, we will add our spices. We will start with the cinnamon stick. Add the cinnamon stick to the bottom of the pot. Then, add the rest of the ingredients. Stir well. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes. Remove from heat and let cool completely before serving.

In a medium saucepan, combine the water and the piloncillo/brown sugar. Bring to a boil and then remove from heat. Add the coffee grounds, the Cinnamon Stick, and the Orange Peel (if using). Cover the pan and let steep for 10 minutes. Strain out the solids and discard them.

If you’re using a French Press, remove the cinnamon sticks before pressing the plunger. If you’re using a regular pot, strain out the cinnamon sticks with a strainer. Pour the coffee liquid into a carafe, then add your desired amount of ground coffee. Use a spoon to stir the mixture until all the grounds are evenly distributed throughout the liquid.

Take a picture of yourself pouring coffee into a cup. Add a few cinnamon sticks or an orange slice to spice it up. Share the photo on social media using #instagrampic.


Carajillos is a delicious Mexican coffee cocktail made with espresso, sugar, milk, and sometimes vanilla extract. It is often served after dinner as a dessert or as an after-dessert beverage. Carajillos are usually prepared using a French press or a percolator, although any type of pot will work. The ratio of ingredients varies depending on personal taste but generally consists of 1/2 cup of espresso, 3 tablespoons of granulated sugar, and 2 cups of milk. The mixture is then poured over ice and stirred until it becomes frothy. Some recipes also add a dash of vanilla extract.

Two ounces of coffee beans. Eight ice cubes. Directions: Pour the coffee beans over the ice cubes first. Then pour the espresso gently over the top. Serve with a cocktail stick.


Cortado is a blend of an espresso shot and steamed milk. It’s served in small cups made of either metal or glass. Ingredients may vary depending on the cafe.

Use an electric kettle to boil water. Pour the hot water over the ground coffee beans. Let them sit for about five minutes before grinding them. Grind the coffee beans using a grinder. Put the ground coffee beans into a filter basket. Add hot water to the coffee maker until it reaches the right level. Place the filter basket inside the coffee maker. Turn the machine on. Wait for the machine to heat up. When the machine is ready, press the button to start brewing. Once the machine starts making coffee, wait until the coffee is done. Remove the coffee from the machine. Drink the coffee immediately.

Mexican Coffee History

Coffee production in Mexico started in the late 1800s when Mexico was colonized by the Spanish. But, serious coffee production didn’t really start until after the Mexican Revolution in 1910. Trade councils and cooperatives played an important role in helping farmers bring the harvested green beans to market, and helped them get access to capital. Equal Exchange is a company that helps smallholder farmers grow coffee sustainably. Their website provides lots of great information about coffee growing in Mexico.

This video shows in great detail how Mexican coffee beans are grown, picked, dried, shipped, packaged, and then sold at a market in London. This is an example of how the supply chains work between Mexico and a farm-to-table restaurant in the United Kingdom. Coffee is a commodity product and there are many different ways to roast coffee beans. Roasting coffee beans changes the chemical composition of the bean, making it sweeter and darker. There are also many different types of coffee beans available, each with its own flavor profile.

Mexican Coffee Growing Regions What Coffees does Mexico Produce?

Chiapa de Corzo is located in the state of Chiapas, Mexico, about 50 km north of San Cristobal de las Casas. Its elevation ranges from 1,200 m above sea level to 1800 m. The climate is temperate and humid. The average annual temperature is 18°C. Rainfall averages 1,500 mm per year. The area is characterized by its high altitude, clean air, and low humidity. These conditions favor the growth of coffee plants.


. Elevations: 900 to 1,500 meters (3200 to 4600 feet)

Taste profile: Complex flavors with floral tones; Oaxacan coffee is sweet-toning with caramel overtones. Beans also have hints of yellow fruit, orange tanginess, and a creamy body. Other things: Most farmers practice traditional coffee growing methods with 80-year-old farms managed in the 40s farming style. Plumeria Hidalgo is one of the coffee beans that are grown on farms in OAXACA. Most coffee plants came from the displaced offshoot Typico varietals.


Veracruz is located in central Mexico, just north of the Isthmus of Tehuantepec. The city sits at an elevation of 1,200 meters above sea level, making it one of the highest cities in the country. The climate is temperate and humid, with average temperatures ranging from 15°C during the winter months to 25°C during the summer. The area produces many different types of coffee, including Arabica, Robusta, and Bourbon. The best-known coffee regions are Huatusco and Coatépec. These two areas produce the majority of the coffee grown in Mexico. Coffee production in Veracruz began in 1869 when the government established a plant to grow coffee beans. Today, there are about 50 companies producing coffee in the state.

Cultivation Methods Shade Grown and Wet Process

Coffee farms aren’t just any old place you can go to get a cup of joe. These places are often located in remote areas, far away from civilization. There are many different types of coffee plantations around the world, each with its own unique characteristics. Some coffee plants are grown in large greenhouses while others are grown in small plots scattered throughout the forest. Coffee farms are usually owned by large corporations, but there are also smaller operations run by individuals.

The Wet-Process is a relatively new (though primitive) method for removing coffee beans from the harvested coffee fruit before roasting. The process involves ransing and crushing the coffee fruit until the inner pit (the coffee bean) can be separated from the rest of the fruit. This ‘pit’ is then washed and dried. This imparts a clean, bright, and fruity flavor to the finished product – a ‘green’, unroasted coffee. In regions where coffee beans tend to be more ‘acidic’, this method is more common than other methods. More traditional methods include dry processing (sunny, aridity), or pulping (pulp mills).

Unlike sun-grown, large-scale commercial enterprises (coffee farms) Shade-Grown Mexican Coffee is a more primitive, nature-based, eco-friendly method for growing coffee. Using the forest canopy to protect the coffee plant, the natural environment provides a habitat for wildlife. This also means there are fewer pesticides, fertilizers, and commercial agricultural infrastructure required. The less manicured farm allows the naturally conditioned soil to impart more complex flavors on its plants and protects the local area from erosion, water shortages and other problems associated with big ag.

Organic and FairTrade Mexican Coffee

Coffee beans are grown in Mexico, Central America, South America, Africa, India, Indonesia, China, Vietnam, Brazil, Colombia, Argentina, Peru, Ecuador, Guatemala, Costa Rica, Panama, Honduras, Nicaragua, El Salvador, Dominican Republic, Haiti, Jamaica, Trinidad & Tobago, Guyana, Suriname, French Guiana, Paraguay, Uruguay, Bolivia, Chile, Peru, Venezuela, Colombia, Ecuador, Costa Rica, Panama, and Guatemala. These countries produce about 80% of the world’s coffee.

“Mexican cooperatives and civic organizations have laid the groundwork for some the most compelling social movements of the last century.”. If you are interested in the differences between Fair Trade coffee and other types of coffee, check out our article here.

Mexican Altura

Coffee beans are graded according to two different quality standards in Mexico. The first standard is NOMs, which is set by the National Institute of Standards and Technology (INNTS), and the second standard is NMX, which is set by SICA, the Specialty Coffee Association of America (SCAA). Both sets of standards are based on the same principles, but there are slight differences in the details. For example, the NMX standard allows for a higher percentage of defects in the beans than the INNTS standard does. However, both standards require that the coffee beans be free of mold, insect infestation, and other defects.

Mexican History and Politics related to Agriculture and Coffee Production

In 1962, Mexico became a member of the International Coffee Agreement, which established a framework for regulating coffee exports. However, in 1989, the agreement broke down after the failure to agree on quotas. This led to the collapse of the Mexican coffee industry. The Mexican government had to import coffee beans to keep the price stable. As a result, the country lost its main income source.

Coffee farmers around the globe are facing a crisis due to an increase in imports. Third-generation coffee growers blame the lack of price increases for the current situation. Some coffee growers pulled out their coffee bushes and switched to other crops like sugar cane or opium poppy. Others in remote areas are supporting themselves by growing marijuana or opium poppies.

In Mexico, the government decided to stop supporting farmers and instead focused on large companies. As a result, many small farms were abandoned and the quality of the product declined. Coffee growers were not protected against the effects of climate change, pests, diseases, and other factors that affect coffee production. These issues led to a decline in the quality of the beans and a decrease in income for the farmers.

In Mexico, coffee growers had organized themselves into cooperatives. These organizations were certified for fair trade, direct trade, and organic coffee. This made them more competitive when selling their product internationally. The increase in the price of coffee worldwide also helped convince the government to invest more money into coffee production.

Coffee is an important crop in Mexico, providing jobs for thousands of farmers and workers. However, the industry is facing many challenges due to low prices, lack of quality standards, and poor infrastructure. To address these issues, AMECAFE was established in 2013 to promote the development of specialty coffee in Mexico. Since then, the association has helped increase the number of coffee farms and cooperatives, improved the quality of coffee beans, and increased the market share of Mexican coffee. Today, AMECAFE represents over 1,000 members, including producers, exporters, importers, roasters, and retailers.

Facts About Mexican Coffee

Coffee rust is an insect pest that attacks coffee plants. It causes serious damage to the plant, making it unable to produce fruit. Coffee rust is caused by fungi called Hemileia vastatrix. The fungus infects the coffee bean when it is still green. During the first stage of infection, the fungus grows inside the coffee bean and produces spores. These spores are then released through the coffee bean, causing the disease. When the infected bean is harvested, the fungus continues to grow and causes further damage to the bean. The fungus also affects the quality of the coffee bean, reducing the amount of caffeine and other nutrients found in the bean. The fungus does not affect the taste of the coffee bean, however. The coffee rust problem has become worse since the mid-1990s, due to global warming and changing weather patterns. As temperatures rise, the fungus spreads faster and becomes more prevalent. In 2016, the Mexican government implemented a plan to reduce the spread of coffee rust. The plan includes spraying pesticides on coffee plantations and replacing old equipment.

In Mexico, 7% to 8% of all organic coffee production is exported. New plantations have shifted to resistant varieties like Marsellesa, Sarcimora, Oro Azteca, and others from Guatemala and Nicaragua. These pest-resistant varieties are also more profitable because they require less pesticide and fertilizer.

Certification and Partnerships

Coffee production in Mexico is regulated by the National Commission of Natural Resources (CONANP), an agency within the Ministry of Environment and Natural Resources. CONANP regulates all aspects of coffee production including quality standards, processing techniques, packaging, transportation, and marketing. Coffee growers must meet minimum requirements to receive certification. For example, coffee must be grown at least 1,500 meters above sea level, harvested after six months of growth, and processed using environmentally friendly practices. Growers must also comply with other regulations including not planting genetically modified crops and not harvesting during certain times of the year. Certified coffee producers may sell directly to consumers through retail stores or through wholesale distributors.

Our Favorite Mexican Coffee Brands

Mexican Chiapas Coffee. A single-origin coffee from Mexico’s Chiapas region. The Chiapas single origin by Grounds and Hounds has an intriguing flavor profile of vanilla bean, blueberries, cane sugar, and chocolate. It pairs well with espresso machines and french presses. To see other Grounds and Hound blends, see our full Grounds and Hounds coffee review.

Brand: Ground’s & Hounds Coffee Company. Species/varietal: 100% Arabicas are grown at an elevation of 4200 – 6000 ft above sea level. Origin: Mexico. Type: washed and sun-dried; grown in the mountains of Chiapas, Mexico. Tasting notes Savory, full-bodied blends that range from light & bright, to smoky & savory. Aroma: Light to dark roast. Recommended brew styles: drip and french press to realize the full flavor.

Dark Roast. 100% Certified Organic. 100% Arabica Coffee. Washed and Sun-dried. Grown at an altitude of 4200-6000 feet. Whole bean 12oz.

Fresh Roasted Coffee Co – Organic Mexican Chiapas Coffee

Brand: Single Origin Coffee from Chiapas, Mexico – Fresh Roasted Organic Chiapas Coffee. Variety: Arabica. Origin : Chiapas, Mexico. Type: SINGLE ORIGIN FROM TAPACHULA, CHIAPAN, MEXICO. Organic Certified. Catimort & Bourbon Varieties. Wet processed & sun-dried. Tasting notes: Single Origin Coffee from Chiapans, Mexico – Fresh Roast Organic Chiapas Coffee is mild and flavorful with sweet, smooth notes of pear and sugar and a clean nutty finish.

Our organic Mexican Chiapas coffee beans are grown in the highlands of Chiapas, Mexico. These mountains provide an ideal climate for growing coffee plants. The area also provides abundant rainfall throughout the year. The coffee bean grows naturally, without any pesticides or chemicals. The farmers harvest the coffee at the peak of ripeness. Once harvested, the beans are dried slowly in the sun. After drying, the beans are then roasted in small batches. The roasting process removes moisture and adds flavor to the beans. The beans are then packaged and shipped to our customers.

Chiapas is an agricultural region in southern Mexico that produces some of the best coffee in the country. Coffee growers there practice sustainable agriculture, using organic techniques and soil conservation measures to ensure the highest quality beans. These efforts help the farmers earn higher prices for their crops.

Tiny Footprint El Triunfo Reserve Medium Roast

The Mexico el Triunfo Reserve is an organic coffee produced by Tiny Footprint. It is a medium roasted coffee with a light body and smooth flavors. It is made from carefully selected beans grown in Chiapas, Mexico. These beans are then washed, dried, and sorted before being packaged and shipped to roasters around the globe. To see all of Tiny Footprint’s coffees, visit their full coffee page here.

Volcanica Coffee Company Organic Mexican Medium Roast

Mexican coffee is made from the same plant as arabica coffee but grown in different regions. The best coffee comes from the highlands of Mexico, where the climate is cooler and the soil richer. These coffees are often darker and stronger than those produced in other parts of the country. Mexican coffee is also known for its fruity notes and floral aromas.


Final Thoughts

Mexicans love their coffee. And they love to drink it. In fact, according to the National Coffee Association, Mexicans consume over 2.5 million metric tons of coffee per year. That’s enough to fill a football field every hour.

Coffee has become part of Mexican culture. The country produces some of the finest coffees in the world. From the rich flavor of Chiapas to the robust aroma of Oaxaca, Mexico boasts a wide variety of unique coffees.

Mexico is home to some of the best coffee in the world. This video explores the history of Mexican coffee, from its origins to the future of the industry.

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