In the late 18th century, the Spaniards brought some coffee seeds from plantations in Cuba and the Dominican Republic to Mexico. This coffee seed was supported by farmers in Veracruz and surrounding areas. From there, they began growing coffee trees.

It was not, however, until the end of the 19th century, coffee became a major industry in Mexico. And Veracruz became an coffee growing regions of Mexico, later other regions such as Oaxaca, Chiapas and Puebla also began growing coffee at this country.

And until the 20th century, Mexico became one of the world's leading coffee producers. However, the coffee industry in Mexico was facing many challenges, including competition of coffee industry from countries, such as Brazil, also issues related to price fluctuations, climate and management methods.

Although there are still many challenges, Mexico is still one of the largest coffee producing countries in the world, as well as on the production of organic coffee beans, this country accounted for about 60% of global organic coffee.

Mexican coffee is known for its high-quality coffee varieties such as Arabica and Robusta, grown in various regions across the country.

The climate and terrain of the south of the country is ideal for growing coffee and the most produced in 4 southern states such as Chiapas, Veracruz, Oaxaca and Puebla with different flavours.

• The coffee at Chiapas - due to the volcanic soil properties in this region, also the high rainfall that helps coffee trees thrive because the soil is very fertile and rich in nutrients. Thus, coffee quality at this region is of very good and in fact, the majority of Mexican specialty coffees come from this state. The flavour of coffee in this region has bitter chocolate, nut, and lemon.
• The coffee at Veracruz - is the region where coffee first came to Mexico in the 18th century. Coffee growing techniques in this region are the highest in the country, so coffee in this region is more resistant to diseases. Veracruz coffee is quite sweet with notes of roasted hazelnuts, chocolate, red fruits, caramel, panela (sugar cane juice)
• The coffee at Oaxaca - is the least developed state in terms of technology and coffee growing technology in Mexico. The most farmers prefer to grow coffee using traditional techniques. Thus, Oaxacan coffee is characterized by its complex, rich, floral aroma.
• The coffee at Puebla - is known as the dark horse of Mexico's coffee regions - accounts for 11% of Mexico's coffee production. Puebla coffee is characterized by a smooth taste with notes of nuts and caramel.

Common, according to some experts, the characteristics of Mexican coffee in general are its distinctive rich flavor and low acidity, delicate taste and slightly dry but very pleasant texture, similar to a good white wine.