Mexico Green Coffee Beans

Mexican coffee is special because of its rich history, unique flavor profile, and the cultural importance it holds. Introduced in the late 18th century from Cuba and the Dominican Republic, coffee became a cornerstone of Mexican society, thriving in coffee houses where intellectual and cultural exchanges took place. This vibrant coffee culture helped the production industry flourish.
By the mid-20th century, Mexican coffee had gained a reputation for high-quality beans that commanded premium prices in global markets. Although the industry faced challenges in the late 20th century, recent efforts have shifted focus to quality over quantity, revitalising the sector.
The flavour of Mexican coffee sets it apart. It is known for its light body and bright acidity, with undertones of chocolate and nuts, often finishing with a wine-like dryness. Beans grown at higher altitudes offer additional floral and citrus hints, showcasing the diverse range of flavors unique to Mexico's coffee-growing regions. This combination of history, culture, and flavor makes Mexican coffee truly exceptional.

Coffee in Mexico is primarily grown in three key regions: Chiapas, Oaxaca, and Veracruz. Each region offers unique growing conditions and flavour profiles, despite 90% of Mexican coffee being washed processed:
Chiapas: Located in southern Mexico, Chiapas is the country’s largest coffee-producing region. Its tropical climate, fertile volcanic soils, and high altitudes create ideal conditions for cultivating coffee. The beans from Chiapas are known for their light and delicate flavor, bright acidity, and notes of citrus, chocolate, nuts, and lemon. With a light to medium body, Chiapas coffee offers a well-rounded and lasting taste.
Oaxaca: Coffee from Oaxaca is grown on the southern slopes of the central mountains, at elevations ranging from 900 to over 2,000 meters above sea level. The region’s specialised climate and soils produce beans with a light body, low acidity, and a signature sweet, toasted flavor. Oaxacan coffee often combines aromas and flavors of roasted walnuts, chocolate, pumpkin, and tangerine, making it one of Mexico’s most popular coffee regions.
Veracruz: While the lowlands of Veracruz produce average coffee, the highlands are celebrated for high-quality beans. The region’s humid climate, cloudy winters, and volcanic soils contribute to coffee with floral notes, nutty flavors, a smooth finish, and hints of spice. Veracruz highland coffee is particularly prized for its rich sensory characteristics.

We work closely with Ensamble Cafés Mexicanos, a trusted leader in the national and international coffee market, to ensure transparent and equitable coffee trade. Renowned for their expertise in specialty, roasted, and green coffee, Ensambles Cafés Mexicanos shares our commitment to creating a sustainable and fair coffee supply chain.
By collaborating with them, we are able to support a robust network of Mexican farmers and supply chain allies, promoting prosperity at every step. Transparency is at the heart of this partnership, as Ensambles Cafés Mexicanos prioritizes fair practices and open communication with farmers, ensuring they receive proper recognition and compensation for their exceptional work.
This approach not only strengthens the livelihoods of farmers but also ensures the integrity and traceability of the coffee we offer, allowing our customers to enjoy high-quality coffee with confidence in its ethical sourcing.

Mexico is a leader in the world of green coffee, and its growing areas and beans are known for being of high quality all the time. Mexican green coffee beans are famous all over the world, and they give roasters a unique chance to make profiles that are flavorful and well-balanced, that satisfy picky customers.

The history of coffee farming in Mexico goes back hundreds of years, and the country's coffee industry is thriving thanks to the hard work of smallholder farmers who value sustainable, environmentally friendly farming methods. This promise not only protects the beans' integrity but also meets the growing demand for coffee that is found in an ethical way around the world.

When roasters choose Mexican green coffee beans, they are investing in a product that blends tradition, sustainability, and great taste potential. This makes them perfect for making unique coffees that can be tracked back to the farm where they were grown.

People love Mexico's green coffee beans because they have unique flavors that come from the different microclimates and soil types in their growing areas. Chiapas beans have bright lemon notes, and Oaxaca beans have chocolatey undertones. This gives roasters a lot of options for making unique, complex roasts that stand out in the market.

The country has a great reputation in the speciality coffee world because the quality is always high and the farmers are committed to using environmentally friendly farming methods. People around the world love Mexican beans because they can add balance and complexity to premium blends. They are often used in international coffee events.

Mexico green coffee beans are popular on global export markets because they can be used in many ways and are reliable. This makes them a great choice for roasters who want to make award-winning, unique coffee experiences.

Roasters really like Mexican green coffee beans because they can be used in so many different ways. These beans work well with a range of roasting profiles, so you can be creative and precise when developing flavors. They can be used to make smooth, bright filter coffees or bold, well-balanced espresso mixes.

For those who want a lively cup, light roasts bring out fruity and acidic notes, while medium to dark roasts bring out chocolatey and nutty notes, great for those who like their coffee stronger. Because of this, roasters can change their products to suit different customer tastes without lowering the quality.

Specialty roasters love Mexican beans because the quality is always the same, and the beans can be tracked back to the farm. This meets the growing demand for unique coffees that are socially sourced. Their popularity in the niche market comes from the fact that they can shine both as single-origin highlights and as blend-enhancing ingredients.

Mexico green coffee beans always have a refined and complicated flavor that can be brought out by roasters who know how to do it right. Most of the time, these beans have a bright, lively acidity that makes the coffee taste fresh without being too strong. They also have a medium body that feels smooth and satisfying in the mouth.

Bright citrus notes, often reminiscent of lime or orange, are common flavor notes. Chocolate, caramel, and flowery notes can also be found in small amounts. Because of these layers, Mexican coffee can be roasted in a number of different ways and still taste good.

The different types of soil in Mexico's coffee regions are a big part of how these profiles are made. Beans grown at higher elevations tend to have more acidity and clarity, while beans grown at lower elevations tend to have more body and sweetness. Because the beans are so different, roasters can choose the ones that give them the flavors they want.

Light to medium roast levels are best for getting the best results because they keep the coffee's natural brightness and depth. Mexican coffees are different from naturally processed coffees because they are washed or wet-processed, which improves clarity and brings out crisp, clean tastes.

When available, Mexico green coffee beans usually get cupping scores between 82 and 88 points, which shows how good they are and how popular they are in speciality stores.

The majority of coffee grown in Mexico comes from a few different areas. Each has its own climate, elevation, and soil conditions that affect the quality and flavor of the beans.

Chiapas, which is between 1,200 and 1,800 meters above sea level, is Mexico's largest coffee-growing area. The area has a temperate climate and a lot of rain, which makes the volcanic soil very mineral-rich. These things help make beans with bright acidity and a clean, balanced cup, which roasters who want clarity and energy really like.

Oaxaca is surrounded by mountains that are between 1,200 and 1,700 meters high. The temperature is a little cooler, and the land is rich and fertile because it came from volcanoes. This makes green beans that often develop complex flavors with chocolatey and nutty undertones. People who like coffees with richer, fuller bodies will enjoy Oaxaca coffees.

The elevations in Veracruz are lower, between 600 and 1,200 meters, and the weather is humid and warm. Because the alluvial soils are so rich, the beans have a light acidity and a softer body. This makes coffee from this area a great choice for roasters who want to make blends that are easy to drink.

The different soils in each area give roasters a wide range of flavor profiles and roasting options. This means that Mexico green coffee beans can meet a wide range of speciality coffee goals.

Arabica coffee is grown most often in Mexico because it has better quality and taste complexity, which are qualities that speciality roasters actively seek. It is rare for Robusta beans to grow in Mexico, so high-quality Arabica beans are always used to make green coffee.

Typica and Bourbon are the most widely grown Arabica varieties. They are valued for having balanced cup profiles and being easy to roast in a variety of ways. These classic grapes have a smooth body and bright acidity, which makes them a solid base for expressing different flavors.

Caturra, a naturally occurring variation of Bourbon, is also popular, especially in higher elevations. It has bright acidity and a slightly sweeter, fruitier flavor that speciality roasters like for lighter roast styles.

Some areas also try Mundo Novo, which is liked for being resistant to disease and having a medium-bodied flavor. This makes it a practical but high-quality choice for both growers and roasters.

Even though Mexico doesn't have a lot of rare heirloom species like Geisha, the focus on these well-known varieties makes sure that the quality is always high and the green beans are great. Specialist roasters like these types because they have a history of making clean, complex, and expressive coffees that stand out both when they are single-origin or mixed with other coffees.

Mexico's dry season, which runs from November to March and is when most of the coffee harvest takes place, makes for ideal picking and processing conditions. The green coffee beans from this main harvest are the freshest, so these months are the best time for roasters who want the best quality and flavor clarity.

Between May and July, there is a smaller second harvest, which is sometimes called a "fly crop." Even though the yield is lower and the quality can change, this gives roasters another chance to get Mexican green coffee outside of the main season.

Freshness and availability are closely linked to these cycles. The best beans usually hit the markets soon after the main crop. If roasters want to get the most colorful and complex green coffee, they should buy it during or right after these busy months.

Although Mexico doesn't harvest coffee all year, smart sourcing that aligns with seasonal peaks ensures a steady supply of high-quality green coffee beans that help roasters across the UK and Europe keep their quality offerings.

The washed (wet) method is mostly used to process Mexico's green coffee beans. This method includes carefully removing the outer fruit layer of the coffee cherry before drying the beans. When you do it this way, you get a clean, bright cup with clear acidity and a strong clarity. These are the traits that roasters look for in coffee profiles that are both versatile and consistent.

Although washed processing is the most common, some farmers in Mexico are starting to try honey processing, in which some of the mucilage stays on the bean while it dries. By adding more sweetness and body with this method, the coffee becomes more complex without taking away from its natural brightness. Honey-processed beans are a fun option for roasters, especially those who want to highlight a balanced sweetness and bright acidity.

Mexico's natural process isn't as popular as it is in places like Ethiopia, where dry processing is common. However, some micro-lots still use it. When natural processing is used, it can add sweet or wine-like qualities while also making the flavors stronger and deeper, which speciality roasters may find interesting for creating unique roast profiles.

Processing choices are affected by where the beans are grown. For example, Chiapas farmers prefer washed beans because they are clearer, while Oaxaca farmers are more open to new methods, such as honey processing, to make their products taste different.

Roasters can get a variety of green coffee beans from Mexico through this mix of processing methods. This lets them make complex and interesting coffees that sell well in speciality markets across the UK and Europe.

In Mexico's green coffee scenery, there are a few standout varieties that give coffee speciality roasters a lot of different tastes and characteristics.

Bourbon is one of the most well-known varieties grown because of its smooth sweetness and balanced acidity. This type of coffee often has light fruity and caramel notes. It's a good base for roasters to use when making both single-origin coffees and complex mixes.

Caturra is a natural variation of Bourbon that does well at higher elevations in Mexico and is liked for its bright acidity and lively, citrus-forward taste. Because it is so flexible, it is often used for lighter roasts that need to be clear and lively.

Typica is one of the oldest Arabica varieties, and it is still a big part of what makes Mexican coffee so classic. It usually adds a mild acidity and a clean, classic cup with chocolate and floral notes that roasters who want elegance and balance like.

Some growers try traditional and hybrid varieties to make their crops more resistant to disease and increase their yield while keeping their unique flavors. Geisha isn't usually grown in Mexico, but some micro-lots may have experimental types that were inspired by trends in speciality coffee.

Together, these varieties give roasters a wide range of green beans to choose from. Each has its unique qualities that can be brought out by using different roasting methods to suit changing customer tastes.

Once they're roasted, these beans are a great addition to any roaster's inventory because they can be used with a wide range of baking and brewing methods. Mexico's beans have bright acidity and complex flavors when roasted lighter, but they get richer and smoother when roasted darker. This makes them perfect for people who want green coffee that tastes good from light to medium roast levels.

Mexico's green coffee beans are great as a standout single-origin choice or as a base for mixes. Because they are well-balanced, they give speciality roasters the brightness and clarity they want in pour-over or drip methods. This makes them a favorite for bringing out the unique traits of each origin.

On the other hand, their medium body and well-balanced taste make them a good base for espresso blends, adding complexity without overpowering other coffees.

If roasters want to make a green coffee that can be used in a variety of ways, Mexico's beans provide uniform quality and flavor depth, making sure that customers with a wide range of brewing preferences and tastes are satisfied.

After being roasted, Mexican green coffee beans are perfect for roasters who want beans that work well with a range of brewing methods.

Medium roasts bring out the best mix of sweetness and acidity in espresso, making a rich, smooth shot with subtle chocolate and caramel notes that espresso fans love.

When made as a pour-over using the V60 or Chemex, these beans show off their bright floral and citrus notes. The resulting cup is clean and crisp, showcasing their bright acidity and complexity.

Roasters can bring out the coffee's fuller body and darker, earthy undertones by using a French Press. This makes a strong, satisfying brew that is great for people who like a heartier mouthfeel.

When made into cold brew, Mexican coffees make drinks that are smooth, mild, and low in acidity. These drinks are great for people who want a refreshing but mild flavor experience.

The Aeropress lets roasters try out different levels of roasting and grind sizes, which makes it a great way to explore and bring out all the flavors that Mexican green coffee beans have to offer.

Green coffee beans in Mexico must meet strict quality standards before they can be exported. This is made possible by a well-established grading system that is overseen by government agencies and coffee unions. These standards check the size of the beans, how much water they contain, and the number of defects. This gives roasters faith in the quality and consistency of the beans they buy.

A lot of makers take part in direct trade programs and keep clear records of their suppliers. This makes sure that goods can be tracked and also helps farms stay in business and workers get paid fairly. Cooperatives are very important for keeping these practices going because they help keep quality standards high from the farm to the supplier.

Also, Mexico's coffee industry supports certifications like Organic, Fair Trade, and Rainforest Alliance, which show their dedication to social duty and taking care of the environment. These are important factors that speciality roasters think about when choosing green coffee beans.

Packaging & Sizing Options

Mexico green coffee beans come in a range of packaging sizes, from 0.5 kg bags for home roasters to 30 kg bags for business roasting operations, so they can meet the needs of all kinds of roasters. Options in between, like 1 kg, 2 kg, 5 kg, 10 kg, and 20 kg, give bars, speciality shops, and small-batch roasters more choices.

This large range means that buyers in the UK and Europe can find the exact amount they need for their roasting scale and operating needs, keeping the coffee fresh and reducing waste.

Our company carefully gets green coffee beans from Mexico by working with small-scale farmers and groups that we know we can trust. These farmers are committed to quality and sustainability. We make sure that the whole supply chain is clear by working closely with these partners, from the farm to the final delivery.

Our method is based on ethical sourcing; we give more weight to partnerships that uphold fair labor standards and care for the environment. A lot of the beans we sell have labels like "Organic" and "Fair Trade," which show that we support farming groups that do the right thing.

This direct and transparent sourcing model allows roasters to confidently trace their green coffee’s origin, guaranteeing authenticity and consistent quality. It also strengthens the connection between buyers and growers, promoting sustainable livelihoods and encouraging ongoing improvements in cultivation and processing.

Elevate your roasting portfolio by sourcing our premium Mexico green coffee beans, carefully selected for freshness, consistency, and exceptional flavor potential. Whether you’re crafting vibrant single-origin roasts or blending to create unique profiles, our Mexican beans offer the quality and versatility that discerning roasters demand.

Explore our diverse selection sourced directly from trusted growers, ensuring transparency and traceability every step of the way. With every batch, you receive green coffee beans that meet rigorous quality standards and arrive ready to unlock their full flavor through your roasting expertise.

Browse our available sizes and varieties today to secure fresh Mexican green coffee beans and bring authentic, sustainable coffee experiences to your customers across the UK and Europe.