Mexican coffee used to be more prominent in the US market for many reasons, but partly because it was so near by! And when there was civil unrest in other countries, like El Salvador or Guatemala or Nicaragua, Mexico was a reliable source. Increasingly small-holder coffee in Mexico was offered as Fair Trade Organic (FTO) coffee in the 90s and on, and more of that likely went to Europe or to commercial Fair Trade blends. The large, old farms started producing less as the generation of coffee farmers died, and their heirs did not want to be coffee farmers. In some cases the land was more valuable for other crops or to be sold for development. Lastly, the coffee rust fungus La Roya (CLR) took a heavy toll on Mexican coffee production.