Coffee did not arrive in Mexico until the late 18th Century, when the Spanish brought plants from Cuba and the Dominican Republic. it’s commercial cultivation began decades later when German and Italian immigrants relocated from Guatemala and other Central American nations and it was in the 1790’s, when the first small coffee plantations began to appear in the Southeastern regions of Mexico.
Today , the majority of Coffee grown in Mexico comes from small farms located in the southern most states of Oaxaca ad Chiapas. In a great Mexican Coffee, you'll find mild flavor with medium body, and a pleasant, dry, acidy snap. Chiapian coffees are bright and, sweet, with a definite clove spice to compliment the apricot fruit that is in the cup. Oaxaca coffees have hints of chocolate and almond coming through in the finish.