Robusta Coffee gowers

Robusta Coffee (Coffea canephora) — While Mexico is best known for Arabica, it also produces Robusta coffee, representing roughly 13–15% of national coffee output. This variety thrives in the lower-altitude, warmer lowland regions where Arabica cannot grow as well, primarily in Chiapas (the leading Robusta-producing state), followed by Oaxaca, Veracruz, and the low-altitude zones of Puebla. These conditions make Mexico the largest Robusta producer in Mesoamerica.

Characteristics — Robusta beans are generally more resistant to pests, disease, and heat than Arabica, and produce higher yields per hectare. The flavor profile is bolder, more bitter, and higher in caffeine content, with a heavier body — commonly used in espresso blends, instant coffee, and commercial-grade coffee products rather than single-origin specialty coffee.

Export Note — Most Mexican Robusta is used domestically for blending and soluble (instant) coffee production rather than exported as a standalone specialty product; Veracruz, for example, largely sells its Robusta as unroasted "cascara" cherries for further processing elsewhere. Export-quality lots are typically screened and graded for bean size, moisture content, and defect count under standard green coffee grading protocols (following SENASICA phytosanitary requirements for shipment).

Please inquire about product availability, prices and the destination country.