About Us
Connection. Community.
Café Mexicano.
Our Story
Sabormex has produced Mexican coffee for over 75 years and distributed it throughout the country. They continue to maintain rich relationships with the farmers and communities that grow and harvest coffee beans. As a result, Café Mexicano has access to the same high-quality beans and processes. It is the only coffee brand in the U.S. that is exclusively grown, harvested, and roasted in Mexico. No multi-country blends here. We are the most authentic Mexican coffee available in the U.S., made with 100% Arabica specialty beans that are roasted at origin.
The Coffee Growing
Regions of Mexico
Mexican coffee is very balanced, light acidity and a smooth finish, some of the most pleasant coffee you can drink. Mexico is one of the best places, topographically speaking, for cultivating Arabica coffee. The mountain-range altitude, jungle climate, and enriched soil conditions found in the southern regions of the country make it an ideal environment for producing high-quality coffee. All of Café Mexicano’s coffees are sourced from these regions in Mexico, making it one of the only fully Mexican coffees available to consumers. ¡Viva Mexico!
Regions
The People Who
Grow Our Coffee
By its very nature as a conversational beverage, coffee is communal. In Mexico, people drink it throughout the day and into the evening, pairing it with savory dishes like tamales and desserts like flan. The Mexican economy has been supported by generations of coffee farmers, most with farms smaller than 10 hectors (24 acres). The average farmer has 1 to 3 hectors of land (1 hector is 2.4 acres of land). Among those supplying beans for Café Mexicano, the average farm is one to three hectors and growing techniques have been passed down from one generation to the next.
Giving Back to
Coffee Communities
Jóvenes por la Caficultura Sostenible (Youth for Sustainable Coffee Farming) is a community program supported by proceeds from Café Mexicano. It engages the next generation of coffee farmers across Chiapas, Oaxaca, Puebla, and Veracruz in sustainable practices that enhance productivity, support climate action, and strengthen long-term community resilience.
The program covers the full coffee production cycle through key modules such as:
- Accounting and Finance
- Sustainable Quality
- Business Model Innovation
- Technical Crop Management
- Regenerative Agriculture
During on-site farm training, agronomy specialists work alongside participants to evaluate their farms, identify opportunities for improvement, and implement practical solutions. This includes activities such as pruning, soil sampling, assessing crop productivity, managing pests and diseases, and analyzing profitability based on costs and income.
Over the past three graduating classes, the program has supported a total of 83 students and their family farms, helping build a more sustainable future for coffee-growing communities.
