Mexican Coffee: Isotopic and elemental composition

The results of the analysis of the composition of coffee beans from different producing regions of Mexico are presented. The element content was determined by Inductively Coupled Plasma-Optical Emission Spectroscopy, the carbon-14 fraction by Accelerator Mass Spectrometry, and the stable isotope analysis was performed by Isotope Ratio Mass Spectrometry. The δ 13 C and δ 15 N values reflect the Veracruz zone with water stress and demonstrate the use of artificial fertilizers in most regions; and their high correlation along with the evidence of Ba and Hg, suggests the use of nitrogen fertilizers. F 14 C indicates that the age of the coffees is between 2018-2021. Elemental analysis shows a high correlation between the elements Al-Fe, Al-S, Ba-Sr, and Cu-Ni, associated with oxidation–reduction processes in the soil. The elements Al, S, Fe, and Sr contribute the most to the first principal component, evidencing the presence of volcanic ash in the soils. The second principal component shows that the elements Mn, Zn, Cu, and V made the greatest contribution, attributed to agricultural practices and fertilization. By calculating the Estimated Daily Intake, the Target Hazard Quotient, and the Hazard Index indices, the risk associated with exposure to toxic elements during coffee consumption is estimated to be low. • Elemental composition of Mexican coffee beans was evaluated. • Coffee beans in Mexico grow mostly in hot and dry zones, reflecting water stress. • High element correlation indicates nitrogen fertilizer use. • Exposure to toxic elements in coffee is minimal and not a health hazard.