Puebla

Puebla

Puebla is recognized as Mexico's most efficient coffee-growing region. It boasts the highest productivity levels in the country, often yielding significantly more coffee per hectare than its neighbors due to advanced farming techniques, a high concentration of specialized cooperatives, and its strategic location in the central-eastern highlands.

1. Geography and Terroir

Location: Situated in central-eastern Mexico, primarily concentrated in the Sierra Norte de Puebla and the Sierra Negra.

Mountainous Influence: The region’s rugged topography is shaped by the Trans-Mexican Volcanic Belt. Key growing municipalities include Xicotepec de Juárez, Cuetzalan, and Zihuateutla.

Altitude: Cultivation occurs at elevations ranging from 900 to 1,500 meters above sea level (MASL).

Climate: Characterized by a temperate-humid climate with frequent mist and "chipichipi" (fine drizzle). This consistent humidity provides natural hydration to the trees and slows cherry maturation, enhancing sugar development.

Soil: Rich in organic matter and volcanic minerals, which supports the intensive farming practices common in the state.

2. Production and Scale

Output: The third-largest producer in Mexico, contributing approximately 15% to 22% of national volume.

Productivity: As of 2025, Puebla maintains the highest yield per hectare in Mexico (approx. 1.8 tons/ha). This is attributed to the region's superior infrastructure and organized technical assistance.

Producer Profile: Home to over 47,000 producers. The region is famous for its strong cooperative movements, particularly among indigenous Totonac and Nahua communities who manage large-scale organic exports.

Infrastructure: Its proximity to Mexico City and the port of Veracruz provides Puebla farmers with better market access than many of the more remote southern regions.

3. Varietal Profile

Core Varieties: Predominantly Caturra, Garnica, and Mundo Novo.

Rust Resilience: Following the coffee rust outbreaks of previous years, Puebla has been a leader in adopting resilient varieties like Marsellesa, Costa Rica 95, and Sarchimor.

Typica: While decreasing in volume due to disease sensitivity, older heirloom Typica trees are still found in the high-altitude shade-grown plots of Cuetzalan.

4. Flavor and Processing

Classic Profile: Typically offers a medium-to-full body with a very clean, structured finish.

Flavor Notes: Known for a distinct spicy-sweet profile. Common notes include:

Core: Dark chocolate, vanilla, and roasted almonds.

Accents: Subtle hints of cinnamon, nutmeg, and sweet stone fruits like plum or cherry.

Processing Trends:

Washed: The standard method, resulting in high clarity and highlighting the region's characteristic sweet acidity.

Innovation: In 2025, there is a growing trend of "Honey" and "Natural" processed micro-lots in the Sierra Norte, aimed at intensifying the fruity and syrupy characteristics of the Garnica variety.

Sustainability: A high percentage of Puebla’s coffee is certified Fair Trade and Organic, particularly those destined for European and North American specialty markets