Organic Mexican Coffee

The origins of coffee in Mexico can be traced back to the late 18th century, when the Spanish colonial government began to promote the cultivation of coffee as an alternative to tobacco and other crops. The first coffee plantations were established in the state of Veracruz, on the eastern coast of Mexico.

In the early 19th century, coffee cultivation expanded to other regions of Mexico, including Chiapas and Oaxaca. However, the industry faced many challenges in its early years, including competition from other crops, limited access to markets, and political instability.

During the late 19th and early 20th centuries, coffee production in Mexico experienced a period of growth and prosperity, driven in part by the development of transportation infrastructure and the expansion of international markets. The country's coffee industry was also boosted by the influx of refugees from the Haitian Revolution, who brought with them knowledge and experience in coffee cultivation.

However, the industry was hit hard by the Mexican Revolution of 1910-1920, which disrupted production and caused many farmers to abandon their crops.

In the decades that followed, the industry struggled to regain its footing, and was further impacted by the global economic crisis of the 1930s and the outbreak of World War II. Despite these challenges, the Mexican coffee industry has continued to survive and evolve over the years. Today, Mexico is one of the world's top producers of organic and specialty coffees, with coffee cultivation taking place in various regions across the country, including Veracruz, Chiapas, Oaxaca, Puebla, and Guerrero. Mexican coffee is known for its unique flavors, which are influenced by the country's diverse climates and growing conditions.