Mexico

Mexican coffee is grown mainly in southern states like Chiapas, Oaxaca and Veracruz at altitudes between about 900 and 1,600 metres, where mountainous terrain, volcanic soils and shade from native forests foster slow ripening and sweet beans. Many farms are smallholder cooperatives practicing organic and sustainable agriculture, often using washed or natural processing to produce clean cups with notes of nuts, chocolate and gentle fruit or spice. Although Mexico produces large volumes, its specialty lots are prized for their mild body, balanced acidity and traceability to individual communities.