- Australia, Indonesia, New Zealand, USA
- info@opal.coffee
- Direct Shipping
Coffee was introduced to Mexico in the late 18th century, likely from the Caribbean. Commercial production expanded in the 19th century, particularly in southern states like Chiapas and Veracruz.
By the late 1800s, Mexico had become an important exporter of coffee, supplying European and later North American markets. Large estates initially dominated production, but after the Mexican Revolution (1910–1920), land reforms redistributed land to smallholder farmers.
Today, the majority of Mexican coffee is produced by smallholder farmers, many of whom are part of cooperatives. Mexico has also been a global leader in organic coffee production, particularly in Chiapas and Oaxaca.
Common Arabica varieties:
Typica, Bourbon, Caturra, Catuai, Mundo Novo, Garnica, Oro Azteca
Key growing regions
Chiapas, Veracruz, Oaxaca, Puebla, and Guerrero
Harvest months:
November – March
Grown, harvested and produced in the main coffee growing areas in Veracruz such as Zangolica, Tomatlan, and Tuxpanguillo.
Mountain Water Decaffeination Process allows the coffee to maintain the flavour of coffee beans. As well as this, the rise in popularity probably has something to do with the fact that this decaffeination process doesn’t use a solvent-based process which can strip away the natural oils and flavours.
Varietal: Mixed Varietals
Producer: Small coffee producers in the zone of Zongolica and Tuxpangillo
Elevation: 800 – 1000 MASL
Processing: Washed
Region: Veracruz
Cup Profile: NUTTY AROMA, NOTES OF DARK CHOCOLATE AND GREEN APPLE WITH A HINT OF SMOKINESS. DELICATE ACIDITY WITH A LIGHT BODY
