Mexican Coffee Beans: Regions, Production, Flavors, and Best Brands

Mexican coffee beans are primarily Arabica grown in Mexico, with about 85% Arabica and 15% Robusta, including varieties such as Typica, Bourbon, and Caturra. Mexico has 49 coffee regions across 15 states, but Chiapas, Veracruz, Oaxaca, and Puebla produce 90% of the country’s coffee, mainly cultivated between 600–1,200 meters. Mexico is the 10th largest coffee producer globally with 3.86 million bags in 2023/24, ranks fifth in Arabica, and is the world’s second-largest organic coffee producer.

Mexican coffee beans are generally mild and light-bodied with chocolate, nut, fruit, and citrus notes. To make Mexican coffee at home, simmer water in a clay pot with piloncillo and cinnamon, then steep it with freshly ground Mexican coffee beans. The best Mexican coffee beans maintain quality, ensure ethical sourcing, and achieve consistent roasting. Brands like Café Bustelo, Colipse Coffee, and La Gloria Coffee show off unique flavors, local identity, and certifications like organic or fair trade. To choose the best Mexican coffee, consider roast level, flavor profile, brewing method, price, and freshness.

What are Mexican Coffee Beans?

Mexican coffee beans refers to beans grown and processed in Mexico, a North American country bordering the United States, Belize, and Guatemala. Mexican coffee beans are primarily Arabica, with about 85% of production, while Robusta accounts for roughly 15%, according to the USDA and Mexican government 2023 Coffee Annual report. Key types include Typica, Bourbon, Caturra, Mundo Novo, Maragogipe, Catimor, Catuai, and Garnica.

The most popular Mexican coffee bean varietals are Bourbon, Caturra, and Mundo Novo. Less common but still prized in specialty coffee are Maragogipe (the “elephant bean” variant), Peaberry, and Geisha. These coffee beans are primarily grown by specialty coffee farms such as Finca Santa Cruz near the Triunfo Biosphere Reserve in La Concordia and El Cuervo Coffee Farm in Nuevo San Luis, Ocozocoautla de Espinosa municipality.

Coffee beans in Mexico are grown in 14 to 16 states, mostly in the south. The main producing states are Chiapas, Veracruz, Oaxaca, and Puebla. Many Mexican coffee producers in Chiapas, Oaxaca, and Puebla use shade-grown, low-input farming systems. A significant share of Mexican coffee beans carries organic certification. According to the Commission for Environmental Cooperation (CEC), Mexican coffee beans supply 20.5% of the world’s organic coffee.

Is Mexico Known for Coffee?

Yes, Mexico is known for producing specialty coffee and exporting certified organic and fair-trade coffee. Mexico is a top organic coffee producer, exporting 28,000 tons annually, primarily to Europe, according to the Instituto del Café de Chiapas (INCAFECH). For example, Finca Irlanda coffee from Alex Peters in Chiapas is known for 100% organic and biodynamic production. It became the first farm globally to receive Demeter certification for biodynamic agriculture in 1967.

Mexico is known for high coffee consumption, with Mexicans drinking 1.7 kilograms per person annually, according to the International Coffee Organization (ICO). Traditional Mexican coffee drinks include Café de Olla, brewed with cinnamon and piloncillo in clay pots, Carajillo, coffee mixed with liqueur and served over ice, and Café con Leche, a blend of coffee and hot milk similar to latte.

Mexico is known for torrefacto, a coffee roasting method that adds sugar during roasting, glazing the beans and creating a unique flavor. This method is common in Mexico and Spanish-speaking countries. Mexico is also famous for developing the Mountain Water Process, a chemical-free method that decaffeinates coffee beans with glacier water from Pico de Orizaba while preserving their flavor.

What is the Quality of Mexican Coffee Beans?

The quality of Mexican coffee beans depends on factors like altitude, bean size, and defects. Altitudes above 4,000 feet usually produce better coffee. "Altura" is the Spanish word for altitude, and in Mexico it designates high-grown beans from mountainous regions. Mexican Altura coffee refers to high-altitude Arabica beans grown at elevations of 900 meters or higher.

Mexican coffee beans are often labeled "Strictly High Grown" (SHG) or "European Preparation" (EP). SHG means the coffee was grown above 1,200 meters, while EP means beans are size 15+ with no more than 8 defects per 300-gram sample.

Mexican coffee beans undergo evaluation with the Specialty Coffee Association cupping system. Coffees scoring 80 or higher out of 100 qualify as specialty, while those under 80 count as commercial grade. Mexican specialty coffee beans meet the highest quality standard with zero primary defects and a maximum of five secondary defects. Defects include broken, black, or sour beans and foreign materials like stones or sticks. Fewer defects show higher quality.

What are the Coffee Growing Regions in Mexico?

Mexico has 49 distinct coffee-growing regions across 15 states. The four main coffee-growing regions are Chiapas, Oaxaca, Veracruz, and Puebla. These regions produce 90% of Mexico's coffee. Other states, including Guerrero, San Luis Potosí, Colima, Jalisco, Nayarit, and Hidalgo, contribute to the remaining 10%. Coffee cultivation in Mexico thrives at 300 to 2,000 meters, with the most productive range being 600-1,200 meters, according to Víctor M. Toledo of the National Autonomous University of Mexico. The following list shows four main coffee growing regions in Mexico.

1. Chiapas
2. Veracruz
3. Oaxaca
4. Puebla

1. Chiapas

Chiapas is Mexico’s largest coffee-producing state, located in southern Mexico and bordering Guatemala. Chiapas coffee accounts for 31% of Mexico's coffee production. In 2023, the Chiapas region produced approximately 391,000 metric tons of coffee cherries, as reported by Statista. Chiapas produces mainly Arabica coffee in subregions like Soconusco, Sierra Mariscal, Frailesca, Tapachula, and Cacahoatán, each offering unique characteristics.

Many coffee farms in Chiapas are organic. For example, Finca Hamburgo, founded in 1888, generates 100% of its energy from hydroelectric turbines and employs eco-friendly practices such as water recycling and biological pest control. Argovia coffee produced by Bruno Giesemann from Finca Argovia located in the Soconusco region of Chiapas, Mexico, near Tapachula in the Sierra Madre mountains in organic certified. Finca Santa Teresa coffee by Jorge Estevez is grown in La Concordia, within El Triunfo Biosphere Reserve, using sustainable C.A.F.E. Practices.

2. Veracruz

Veracruz is a state in eastern Mexico located on the Gulf of Mexico. Veracruz is Mexico’s second-largest coffee-producing state after Chiapas. Veracruz is forecast to produce 27.8% of Mexico’s coffee in 2024/25, according to the USDA Foreign Agricultural Service. Veracruz Mexico coffee is produced in ten diverse regions, including Coatepec, Huayacocotla, Papantla, Atzalan, Misantla, Huatusco, Córdoba, Zongolica, Tezonapa, and Los Tuxtlas.

The Central Zone of Veracruz, including Coatepec region, is often referred to as the "Coffee Capital of Mexico." Coatepec coffee is often called 'Altura Coatepec' because it's grown high up in the mountains.

Veracruz is famous for its excellent Mexican specialty coffee beans. El Equimite coffee, produced by Gibrán Cervantes at Finca Cafetal El Equimite, a rare biodynamic coffee farm in Coatepec, ranked 7th in the 2022 Cup of Excellence with its Gesha variety. Finca El Estribo, located in Zongolica at elevations of 1,250–1,500 meters, achieved 8th place in the Cup of Excellence with a Bourbon and Gesha blend.

3. Oaxaca

Oaxaca is one of the largest coffee-producing states in southern Mexico. Oaxaca ranks third in planted coffee area and fourth in production by tons. Oaxaca produced 348,000 60-kilogram coffee bags in the 2022/23 marketing year, according to the USDA Foreign Agricultural Service's May 2023 Coffee Annual Report. There are approximately 104,000 coffee producers in Oaxaca, with 98% of them being smallholders, as reported by Mexican Journal of Agricultural Sciences.

The Pluma region in Oaxaca, also called Pluma Hidalgo, is a renowned coffee-growing area known for specialty, high-quality coffee. Pluma coffee represents a Typica variety grown in Oaxaca’s Pluma region and gained Denomination of Origin status in 2020 to protect its name and geographic origin. Other coffee-growing regions in Oaxaca include Costa, Cañada, Sierra Norte, Istmo, Mazateca, Mixteca, Papaloapan, and Sierra Sur.

Oaxaca coffee consistently ranks among the top 10 in the Cup of Excellence competition. Finca Las Nieves coffee, produced by Gustavo Boltjes Rising, achieved first place in the 2024 Cup of Excellence Mexico Traditional Honey and Natural category. Finca Sinai, owned by Alfredo Fernando Woolrich Ramirez, achieved sixth place.

4. Puebla

Puebla is the third-largest coffee-producing state in Mexico, located southeast of Mexico City, the country’s capital. Puebla belongs to Mexico's eastern region, which includes Hidalgo, Tlaxcala, and Veracruz. Puebla produces 25% of Mexico’s total coffee. Puebla's coffee features high-quality Arabica beans, many of which are organic. Finca La Puebla, in the state's northeast, holds certifications from Rainforest Alliance (RA), UTZ, and 4C.

The Sierra Norte region dominates coffee production in Puebla state, especially in Hueytamalco, Huauchinango, Xicotepec de Juárez, Cuetzalan, and Teziutlán. Puebla's specialty coffee production is improving. Finca Los Pinos, located in Zihuateutla, is Mexico's first coffee farm to achieve Carbon Neutral certification. Their Los Pinos coffee, produced by Julia Ortega Carballo, placed 9th in the 2024 Mexico Cup of Excellence.

How Much Coffee Does Mexico Produce?

Mexico produced 3.86 million 60-kilogram bags of coffee during the 2023/24 marketing year, which accounts for 2.3% of global coffee production. According to the USDA Foreign Agricultural Service, this output makes Mexico the 10th largest coffee producer globally. A forecast for the 2024/25 marketing year suggests a slight increase to 3.89 million bags. The country's coffee production contributes 0.66% to its national agricultural GDP.

A significant portion of Mexican coffee production is specialized. Mexico ranks fifth in global Arabica coffee production, with shade-grown arabica dominating across 14 states. Furthermore, Mexico is the second-largest producer of organic coffee and was the first country to export it. In 2023, Mexico had 88,173 hectares certified for organic coffee production. Many coffee farms in Mexico are considered organic by default, as they use natural fertilizers and avoid chemical pesticides and herbicides.

How is Coffee Produced in Mexico?

Coffee in Mexico is mainly shade-grown under native trees, which protect plants from sun, preserve soil fertility, and allow cherries to mature slowly. In Mexico, smallholder farmers harvest coffee mainly by hand to ensure only ripe cherries are picked. The harvest season usually spans from September to March or November to March, varying by region.

After harvesting, coffee cherries are processed to extract beans. In Mexico, wet processing is the most common method. It involves removing the outer cherry layers, fermenting the beans in water, washing them, and drying them. However, some Mexican farmers use alternative methods like honey processing, where coffee beans dry with fruit pulp still on them. For example, Mexico La Laja coffee from Hacienda La Minita in Tlaltetela, Veracruz, undergoes a honey process and dries on covered raised beds for 20 days.

What are the Challenges in Mexican Coffee Production?

The main challenges in Mexican coffee production include climate change, deforestation, child labor, poverty, and low coffee prices, all of which impact sustainability and profitability for farmers.

• Climate Change in Mexico: Climate change in Mexico causes long-term shifts in temperature and weather, significantly disrupting coffee production. Coffee thrives at 18.7°C with 1700 mm of rainfall annually, according to a 2024 study by Loarry Gabriel-Hernández of the National Autonomous University of Mexico. This study indicates that deviations from these conditions negatively affect coffee production. For example, a 1°C temperature rise in 2012 caused a severe coffee leaf rust outbreak, destroying half of Mexico's coffee production.
• Deforestation in Mexico: Deforestation in Mexico clears land for farming and cities. It reduces shade cover for coffee plants and causes habitat loss. Coffee fields have displaced forests in the nine Mexican states where coffee is grown. Research titled Biodiversity Conservation in Traditional Coffee Systems of Mexico reveals that in Veracruz alone, coffee fields have replaced 68.5% of rainforests, 18.5% of dry forests, 7% of cloud forests, and 6% of pine-oak forests. The impact is even more pronounced in Nayarit and Colima, where coffee cultivation has displaced 82.5% and 83% of dry forests, respectively.
• Child Labor in Mexico: Child labor is a serious problem in Mexico's coffee industry and agriculture in general. Child labor in Mexico employs children in work that denies them their childhood, disrupts their education, or harms their physical or mental health. A year-long investigation by "Impact x Nightline" found children as young as six working on Rainforest Alliance-certified coffee farms in Chiapas during the 2021 harvest. A 12-year-old boy reported working two months without school access. The Rainforest Alliance denied child labor initially but later acknowledged the problem and revoked certification from three farms. Graciela Márquez, former Secretary of Economy of Mexico, presented the National Survey of Child Labor (ENTI) and reported that 3.7 million Mexican children aged 5 to 14 are employed.
• Poverty in Mexico: Poverty in Mexico deprives coffee producers of essential resources and creates major problems. A 2005 study by Jessa M. Lewis from the University of California's Center for Comparative Immigration Studies found that 84% of Mexico’s coffee-growing communities experienced high or very high poverty levels. Poverty persists in these areas, especially in Chiapas, where half the population lives in extreme poverty. In 2022, Statista reported 36% of Mexico's population below the poverty line, with 7.1% in extreme poverty.
• Coffee Prices in Mexico: Coffee prices in Mexico significantly impact the income and livelihoods of Mexican coffee farmers. Many coffee farmers earn below the national minimum wage and cannot cover production costs. According to a 2024 study ttield Panorama of Coffee Cultivation in the Central Zone of Veracruz State, Mexico: Identification of Main Stressors and Challenges to Face, almost half of coffee producers (48%) saw decreased sales in the last two years, while slightly more (50.6%) saw sales stay the same or increase. Most producers (97.72%) believe the current price of $0.26 per kilogram is too low.

Large buyers like Nestlé worsen the situation for Mexican coffee farmers. In early 2024, farmers in Chiapas protested low prices by burning coffee sacks marked "Nescafé Plan." They earn 26 pesos per kilo for Robusta coffee, which costs 35 pesos per kilo to produce. Researcher Florian Blumer from Public Eye states Nestlé pushed farmers to switch from Arabica to cheaper Robusta, further straining their income. While global coffee prices rose 50% in 2023, Nestlé did not raise payments, deepening farmer poverty. In response, the Mexican government’s Sembrando Vida program provides up to 6,000 pesos ($333 USD) monthly, encouraging shade-grown coffee and diversified farming for sustainability.

What Does Mexican Coffee Taste Like?

Mexican coffee is mild and light-bodied, with nutty and chocolatey flavors. Its sweetness often features fruity characteristics or brown sugar and caramel notes, accompanied by a dry, acidic snap. Some beans, however, can be dry and acidic, and others can have a more moderate acidity. Organic Mexico Altura Tollan coffee from high altitude Chiapas region has a smooth, mild flavor with high acidity. Mexican Turquesa coffee has a balanced, smooth, naturally sweet flavor with hints of chocolate, grape, and subtle citrus undertones.

Common flavor notes in Mexican coffee beans include chocolate, nuts, spices, floral elements, citrus, and aromatic bitters. Fruity flavors span tropical, stone, berry, and orchard fruits. The Mexican coffee flavor profiles can vary by roast, region and varietal. Mexican dark roast coffee has a bold, rich flavor with dark chocolate notes, smokiness, and a slightly nutty, earthy undertone. Huatusco coffee is a medium-bodied coffee with bright acidity, fruity hints like red apple or citrus, and subtle spice and lemon notes. Atzalan coffee from Mexico has fruity, nutty, and mild cocoa notes.

Is Mexican Coffee Strong?

No, Mexican coffee isn't necessarily strong in terms of flavor or caffeine. Its strength can vary depending on the roast level and brewing method. Light roasts have a lighter body and more acidity, while dark roasts have a stronger, bolder flavor. While some Mexican coffees have a strong taste, they often also possess bright acidity and complex flavors like chocolate or spice. This complexity elevates them beyond simply being "strong."

How to Make Traditional Mexican Coffee?

To make traditional Mexican coffee, select freshly roasted Arabica beans grown in high-altitude regions like Chiapas, Oaxaca, and Veracruz. Look for specialty coffee brands, like Colipse Coffee, that offer single origin Mexican SHG beans, which produce a flavorful and aromatic cup. This brewing method uses piloncillo and cinnamon to make sweet spiced coffee in a clay pot. The following list shows how to brew authentic Mexican coffee at home.

1. Boil 4–8 cups of water in a pot or traditional clay pot (olla de barro).
2. Add piloncillo or panela; substitute dark brown sugar if unavailable.
3. Drop in a whole stick of Mexican cinnamon for spice.
4. Simmer until the piloncillo fully dissolves.
5. Stir in dark Mexican ground coffee, then turn off the heat immediately.
6. Cover and steep the coffee for 5–10 minutes.
7. Strain through a fine mesh strainer or cheesecloth.
8. Serve hot, optionally garnished with cinnamon, orange peel, or cream.

What are the Best Mexican Coffee Drinks?

The five best Mexican coffee drinks and their alternative names are listed below.

• Café de Olla: Café de Olla, or Mexican cinnamon coffee, is a traditional Mexican coffee brewed in a clay pot with spices and piloncillo. It symbolizes Mexican heritage and comfort. Its name translates to "coffee from a pot" in Spanish. Ingredients include medium or dark roast coffee, piloncillo (or brown sugar), cinnamon sticks, and optional spices like star anise or cloves.
• Mexican Chocolate Coffee: Mexican chocolate coffee is a spiced coffee drink inspired by traditional Mexican chocolate, blending coffee with cocoa, cinnamon, and sometimes chili for a warm, indulgent flavor. Common ingredients include brewed coffee, cocoa powder, cinnamon, nutmeg, cayenne pepper, milk, and sugar or piloncillo.
• Mexican-Style Coffee: Mexican-style coffee, or Mexican tequila coffee, is a cocktail combining hot coffee, tequila, and coffee liqueur, garnished with whipped cream and cinnamon. Alternative names include Mexican coffee cocktail and Tequila Coffee.
• Mexican Mocha: Mexican Mocha, also known as Mexican Hot Chocolate Coffee, is a spiced coffee drink that mixes espresso or strong coffee with cocoa, cinnamon, nutmeg, and a hint of cayenne pepper for a warm, chocolatey flavor. It can also be called Spiced Mocha or Mayan Mocha. A Mexican Mocha is made of espresso or strong coffee, cocoa powder, cinnamon, nutmeg, optional cayenne pepper, milk, and sugar or mocha sauce.
• Mexican Carajillo: Carajillo is a popular Mexican coffee cocktail made with espresso and Licor 43, a Spanish liqueur, and is often served over ice. It's named "Carajillo," meaning "little courage" in Spanish, for its energizing effect and is also called Licor 43 Coffee or Spanish Coffee. It's made of espresso, Licor 43, and optionally ice or milk.

What are the Best Mexican Coffee Brands?

The best Mexican coffee brands are defined by their use of high-altitude Arabica beans, careful hand-harvesting, and traditional wet processing methods. The best coffee beans from Mexico must maintain bean quality, ethical sourcing, and consistent roasting. Ideal brands show flavor complexity, regional identity, and third-party certifications such as organic or fair trade. The following list shows six of the best Mexican coffee brands.

• Colipse Mexico Alma de Chiapas
• BUNA Coffee
• Marino Coffee
• La Gloria Coffee
• Xula Coffee
• Café Bustelo

1. Colipse Mexico Alma de Chiapas

Colipse Mexico Alma de Chiapas is a medium roast, single-origin Mexican coffee sourced from the El Triunfo biosphere in Chiapas. This coffee ranks among the best Mexican coffees because it is freshly roasted to order and shipped the same day. It delivers a clean, smooth, and complex cup with notes of dark chocolate, brown sugar, lemon, and hazelnut. It has a medium acidity and a creamy body, ideal for drip coffee machines, French press, pour-over brewers like Chemex or V60, and even moka pots or home espresso machines.

Colipse Mexico Alma de Chiapas coffee grows at altitudes between 1,400 and 1,900 meters and comes from a cooperative of over 750 farmers dedicated to organic and Fair Trade practices. It comes in 12 oz and 16 oz for those who want to enjoy small-batch freshness at home, and 2 lb and 5 lb for cafes, offices, or anyone who brews in larger volumes and wants better value per ounce. Each bag includes free shipping and comes as whole bean or pre-ground (coarse, medium, or fine). It suits home brewers using super-automatics, AeroPress, or Chemex. For those looking for a reliable, fresh, and sustainable everyday coffee, Colipse Mexico Alma de Chiapas is a standout.

2. BUNA Coffee

BUNA Coffee Mexico offers medium roast specialty-grade coffee sourced from Oaxaca, Veracruz, and Chiapas. This is one of the best organic Mexican coffee brand that offers a balanced cup with piloncillo, cacao, caramel, and nutty notes while promoting ethical, eco-focused sourcing. BUNA stands out for regenerative farming, biodiversity protection, and direct collaboration with over 350 smallholder farmers. Beans are sold in 12 oz (340g) bags for around $20.99 and are available as whole bean for manual brewing or grinding fresh for espresso machines.

3. Marino Coffee

Marino Coffee is one of the Mexico’s oldest premium coffee brand, founded in 1950 in Mazatlán and known for its classic roast and cultural heritage. Marino Coffee comes in a variety of formats including ground, whole bean, decaf, and single-serve drip bags. The traditional medium-to-dark roast profile delivers smooth chocolate and toasted nut notes with low acidity—ideal for drip coffee makers, moka pots, French press, or even espresso machines. This coffee is affordable, widely distributed, and known for its authentic flavor. Its price ranges from $4.99 to $19.99 USD for 250g to 1kg formats, making it a popular choice for those who want comfort and quality.

4. La Gloria Coffee

La Gloria Coffee is a premium single-origin Mexican coffee sourced from high-altitude farms in Oaxaca. This is the best premium Mexican coffee for a smooth, floral, well-balanced cup with a clean finish. La Gloria is roasted in small batches to preserve the bean’s natural sweetness and complexity. The beans grown by Gloria Carrizosa are cultivated for quality, sustainability, and tradition. La Gloria beans grow in volcanic soil and diverse microclimates, producing some of Mexico’s best specialty coffee. They are roasted fresh and delivered whole or ground. Ideal for drip, pour-over, or French press, the beans cost $30.00 per pound and justify the price with clear flavor, sustainable sourcing, and specialty-grade quality.

5. Xula Mexican Coffee

Xula Mexican Coffee ranks among the top specialty coffee brands in Mexico and the U.S. by blending tradition with modern quality. Xula ranks as the best traditional Mexican coffee by combining cultural authenticity, sustainable sourcing, and vibrant flavor. This coffee uses 100% Arabica Typica beans grown at 1,000–1,350 meters in Veracruz, Mexico. Xula offers medium and dark roast coffees starting at $14.25., plus signature drinks like Café de Olla and Cold Brew. The medium roast delivers fruity, creamy, citrus notes ideal for pour-over, drip, or French press. The dark roast adds a bold chocolate flavor suited for espresso, moka pot, or latte.

6. Café Bustelo

Café Bustelo México Latin American Blend is one of the most widely recognized budget-friendly Mexican instant coffees inspired by Latin American flavors. Café Bustelo México delivers bold, concentrated flavor in its signature yellow can without the cost of specialty coffee. While it lacks the complexity of fresh-roasted, single-origin beans, this Mexican instant coffee delivers rich, roasted flavor with smoky notes and a bitter finish, offering unmatched convenience, long shelf life, and low cost. It is ideal for making strong drip coffee, café con leche, or fast stove-top brews. It is also suited for travelers, students, or anyone seeking a bold, low-cost Latin-style coffee without expensive equipment.

How to Choose the Best Mexican Coffee?

The following five steps shows how to choose the best Mexican coffee.

1. Determine Roast Level: Mexican light roasts highlight acidity and floral notes. Medium roasts, ideal for Mexican coffee, balance spices and sweetness with balanced acidity, body, and chocolatey sweetness. Dark roasts emphasize body and bold flavors but risk losing acidity.
2. Evaluate Flavor Profile: Look for Mexican coffees featuring chocolate, nutty flavors, and subtle sweetness, often with fruity or caramel-like notes. Mexican Oaxaca coffee is light to medium-bodied with bright acidity and citrusy, floral flavors. Chiapas coffee has a medium body, balanced acidity, and chocolate and nut notes. Veracruz coffee is medium to full-bodied with hints of caramel and malt.
3. Consider Brewing Method: Brew Mexican coffee using steeping, drip brewing, boiling, or pressurized methods. For Mexican espresso, grind whole beans just before brewing. For Mexican cold brew, use coarse pre-ground coffee for the best results.
4. Check Price and Value: Choose quality Mexican single-origin coffee, like Colipse, for its specialty grade, though it costs more than brands like Nescafe or Cafe Bustelo. Affordable options exist. On a budget, replicate Mexican coffee's flavor by adding cinnamon-sugar syrup to a medium roast.
5. Assess Freshness and Origin: Freshly roasted Mexican coffee retains its complex flavors, aromatic oils, and vibrant acidity, which diminish as beans stale and lose freshness. The best time to enjoy it is 3 to 7 days after roasting, when the beans have degassed sufficiently but still retain their peak flavor and aroma.

Where to Buy the Best Mexican Coffee Beans?

You can buy Mexican coffee beans online from specialty retailers like Colipse Coffee, which offers organic Fair Trade Arabica beans from Chiapas. At Colipse Coffee, our Mexican Alma de Chiapas coffee beans cost $22.99 for a 12 oz bag. Larger bag sizes, including 16 oz, 2 lb, and 5 lb, are also available at adjusted pricing. These beans are available in whole bean or ground options, roasted to order, and shipped free across the U.S. through our online store.

How does Mexican Coffee Compare to Coffee from Other Countries?

Mexican coffee beans has light body, mild acidity, and chocolatey, nutty flavors. Colombian coffee has a balanced acidity and fruity notes, while Ethiopian beans have a floral aroma and bright acidity. Most Mexican coffee (90%) is washed and sun-dried, while other regions use different processing methods that affect the flavor. Although Mexico was once a major coffee exporter, its market share has decreased as other top coffee producers have increased production, even though demand for high-quality Mexican coffee has grown domestically.

What can you Make from Mexican Coffee Beans?

The following list shows examples of things you can make from Mexican coffee beans.

• Mexican Coffee Bread: A sweet, fluffy bread infused with coffee flavor, often topped with a coffee glaze or streusel. To make it, mix brewed coffee into the dough, bake, and finish with a coffee-based topping.
• Mexican Coffee Cookies: Soft or crunchy cookies made with ground coffee or brewed coffee for a rich, earthy flavor. Combine coffee with cookie dough ingredients, shape, and bake until golden.
• Mexican Coffee Ice Cream: Creamy, coffee-flavored ice cream with a hint of cinnamon or chocolate. Blend brewed coffee into a custard base, churn in an ice cream maker, and freeze.
• Mexican Coffee Candy: Sweet, chewy candies infused with coffee and often coated in chocolate. Melt sugar, cream, and coffee together, cool, and shape into bite-sized pieces.
• Mexican Coffee Dessert: A layered dessert combining coffee-soaked cake, whipped cream, and chocolate. Layer coffee-infused cake with cream and chill before serving.