SMOOTH, SWEET, VERSATILE

Mexico Coffee Beans

Mexico coffee beans are smooth and approachable with natural sweetness, mild body, and gentle acidity. Expect flavors of chocolate, nuts, and soft fruit that shine in everyday brews.

Mexico Coffee: A Smooth and Approachable Favorite

Mexico may not always get the spotlight in specialty coffee, but its beans have a well-deserved reputation for balance and versatility. Grown in the southern states of Chiapas, Oaxaca, and Veracruz, Mexico coffee beans thrive in fertile volcanic soil and high altitudes. The result is coffees that are smooth and sweet, often with chocolate, nutty, and mild fruit notes. With a lighter body and gentle acidity, Mexican beans are excellent for drip, cold brew, or blending into espresso. At That’s Coffee, we roast Mexico coffee beans to highlight their approachable flavors and make them a daily favorite for any brew method.

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Why Our Customers Love Mexico Coffee

Our customers love Mexico coffee for its easy-drinking profile. With chocolate sweetness, nutty undertones, and soft fruit hints, it’s the kind of coffee you can enjoy cup after cup. As roasters, we appreciate its versatility, a bean that works equally well for drip, cold brew, or espresso blends.

What Defines Mexico Coffee Beans?

Flavor Profile: Mexico coffee is smooth and sweet, often showcasing chocolate and nutty flavors with light fruit notes. Its mild profile makes it approachable for casual drinkers while still appealing to specialty enthusiasts.

Processing Methods: Most Mexican beans are washed, producing clarity and balanced flavors. In Chiapas and Oaxaca, natural and honey methods are becoming more common, adding fruitier or more syrupy notes to the cup.

Body & Acidity: Typically light to medium body with gentle acidity. This balance makes Mexico coffee refreshing and versatile, ideal for both hot and cold brewing methods.

Aroma: Fragrant aromas of cocoa, nuts, and light fruit give Mexican coffee an inviting sweetness. Some regions also produce beans with delicate floral hints or mild spice.

Mexico Coffee Stats at a Glance

Global Rank: Mexico is a top 10 coffee producer worldwide.

Annual Production: Around 3.5 – 4.5 million 60-kg bags per year.

Key Growing Regions: Chiapas, Oaxaca, Veracruz, Puebla.

Altitude Range: 900 – 1,700 meters (3,000 – 5,600 feet).

Harvest Season: November to March, depending on the region.

Mexico’s Coffee Culture & History

Coffee arrived in Mexico in the late 18th century, introduced by Spanish settlers. By the 19th century, coffee had become a major crop, particularly in southern states like Chiapas and Oaxaca.

Today, coffee remains an important part of Mexico’s economy and rural communities, with most beans grown by smallholder farmers who cultivate less than five acres of land. Shade-grown practices are common, preserving biodiversity and contributing to the smooth, clean flavors of Mexican coffee. In local culture, coffee is a daily ritual, often enjoyed as café de olla — brewed with cinnamon and piloncillo (unrefined cane sugar) for a sweet, spiced cup.

Internationally, Mexico coffee beans are valued for their approachable, chocolatey profile, gentle acidity, and versatility. Whether brewed hot or cold, they deliver a comforting cup that works beautifully as an everyday drink.

FAQs About Mexico Coffee Beans

Thinking of trying Jamaican coffee? Here are answers to the most common questions to help you feel confident in your purchase and understand what makes this origin so unique.

Mexico coffee beans are typically smooth and naturally sweet, with chocolate and nutty flavors often paired with mild fruit notes. Depending on the region, some beans also showcase floral or citrus hints, adding more complexity. The approachable taste makes Mexican coffee an excellent choice for everyday brewing.

Yes, Mexico coffee is one of the best origins for cold brew. Its low acidity and chocolatey sweetness create a smooth, refreshing cup that is naturally sweet and easy to drink over ice. Cold brew made with Mexican beans often highlights cocoa and caramel tones.

Chiapas and Oaxaca are the most famous regions, producing high-altitude coffees with chocolate depth, nutty sweetness, and subtle fruit tones. Veracruz is also well-regarded, especially for coffees with brighter citrus and floral notes. Each region has unique characteristics, making Mexico coffee highly diverse.

Most Mexican beans are washed, which enhances clarity, balance, and clean flavors in the cup. In recent years, farmers in Chiapas and Oaxaca have introduced natural and honey processes, creating beans with fruit-forward sweetness and syrupy body. These processing innovations are making Mexico coffee more prominent in specialty markets.

Mexican coffee is more balanced than strong, offering a light to medium body with mild acidity. It’s smooth, approachable, and versatile, making it suitable for a wide range of brewing styles. The flavors lean more toward chocolate and nuts than heavy bitterness.

Yes, Mexico is one of the world’s leading producers of organic coffee. Many smallholder farmers, especially in Chiapas and Oaxaca, use traditional, chemical-free farming methods that preserve biodiversity. These practices make Mexican coffee especially appealing to environmentally conscious coffee drinkers.

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