North America

The coffee grown here is usually mild to medium-bodied and has a lively, clean taste. It is esteemed for its noticeable lightness and constant quality. This makes it ideally suited to blending with other types.


The growing areas of the countless small farmers are in southern regions of the country. Mexican arabicas have a lot of temperament, are slightly tart and have a fine, balanced aroma.

The acidity is easy to notice. The taste is racy, slightly tart and a touch sandy. Not very long-lasting, but harmonically balanced. They are the heart of many blends.

The best types, Tapachula and Huixtla, come from the Chiapas region. Fine coffees like the organically farmed Pluma Coixtpec also come from Oaxaca.