By: Victor Pagán
We’ve always believed in the quality of Mexican coffee.
Back in 2014, we hosted the Lo Mejor de Mexico cupping competition in Jaltenango in an effort to find and highlight producers and regions that were quietly producing exceptional coffee, but hadn’t yet found recognition on the international stage. That same year, we launched our Regional Select Mexico program to create a space for regional distinction and traceable excellence. Since then, we’ve been deeply invested in Mexico’s potential, attending every Mexico Cup of Excellence since its founding, and working side by side with producers across multiple regions.
Across the country, we’re seeing an undeniable step up in quality. Cup scores are climbing, consistency is tightening, and we’re seeing more producers lean into processes like naturals, honeys, and anaerobics, resulting in a wide spectrum of profiles.
This March, I traveled with Senior Green Buyer Omar Herrera to Veracruz and Puebla, where we witnessed firsthand the momentum building on the ground. From well– managed smallholder farms to innovative co-ops, the energy was palpable.
That same spirit came through during a Mexico– focused cupping we hosted at the Cafe Imports Europe office in Berlin, in support of the 2025 Mexico Cup of Excellence. The table was one of the most dynamic we’ve had in recent memory, featuring a wide range of varieties and processes. Longtime partners like Alejandro Martínez and Carlos Cadenas stood out once again. Alejandro’s Anacafé 14 lot was a favorite and one we proudly purchase in full.
But this resurgence in quality didn’t happen overnight. It’s the result of a long road back, particularly after the devastating outbreak of Coffee Leaf Rust (CLR) in 2012.
CLR, caused by the fungus Hemileia vastatrix, spread rapidly through southeastern Mexico and Central America, leaving farms weakened and yields decimated. Easily identified by its powdery orange spots, the disease reduces a plant’s ability to photosynthesize, and in the years following the outbreak, Mexico’s arabica crop losses were estimated between 10% and 55%, according to CIFOR-ICRAF Forests News. Climate change played a role, with rising minimum temperatures and shifting precipitation patterns contributing to the spread and making future outbreaks difficult to predict.
While other countries rebounded more quickly, Mexico faced a longer recovery, especially when it came to reclaiming the level of quality it was once known for. Many producers lacked access to disease-resistant varieties, agronomic resources, or financial support to renovate their farms.
But today, that story is changing. Through continued replanting, stronger technical assistance, and a growing network of quality-focused producers and co-ops, Mexico is showing strong signs of resurgence, not just in quantity, but in cup quality. The work is paying off.
One of the most exciting parts of our trip was visiting the community of Chichiquila, Puebla, a region not historically known for coffee, but one we’ve had our eye on for years. It was Senior Green Buyer Piero Cristiani who first noticed the potential. Chichiquila sits near the Tropic of Cancer and boasts elevations up to 1,800 meters, creating the kind of cool microclimates that not only encourage slow cherry maturation but also keep leaf rust practically nonexistent. Combine that with the region’s rich soils, steep slopes, and traditional farming practices, and it’s easy to see why it stood out.
Today, we work in Chichiquila through a partnership with Cari Coffee and AMSA, and the progress we witnessed this year was remarkable. Here are some of the things happening:
The producers we met are working not just for this year’s harvest, but for a sustainable, long-term future, both for their land and their communities.
During our time in Mexico, we also got a close look at how producers and exporters are getting ready for EUDR (European Union Deforestation Regulation) compliance, a major new challenge on the global stage.
The good news? They’re seriously prepping.
While long-standing regions like Chiapas and Veracruz remain strong, we’re also seeing emerging pockets of excellence in places like Puebla, Oaxaca, and Nayarit.
This expansion of quality beyond traditional strongholds is breathing new life into Mexican coffee and offering more diverse profiles to explore.
Supporting Mexican coffee now means supporting a supply chain that’s actively investing in its future. From farm renovations to quality experimentation, producers are betting big on specialty.
This is a moment of renewed energy and shared possibility, and we’re honored to be part of it.