Facts regarding Mexico and its coffee production

We recently discovered two articles describing the history of Mexican coffee and where it is grown. Apparently, coffee was introduced to Mexico from Jamaica in the 1800s, and within two centuries (in 1980), became the country's most profitable export.
Most Mexican coffee is grown in the Southern and South-central . During the 1990s, over two million mexicans were growing coffee, most for limited profit on small plots (fewer than two hectares). These small farmers produced a third of the nation's coffee.

Mexican coffee tends to be light-bodied and nutty, occasionally with a heavier acidity and overtones of chocolate.

The southern regions of Mexico, where coffee is typically grown, tend to be consistent in temperature year-round, allowing for reliably coffee production.

Read the articles here, here, and here.