Mexico has a long history of coffee production as well as its Latin neighbors to the south. Mexican coffee is grown mainly in the South Central to Southern regions of the country. Coffee from Coatepec and Veracruz is much different from Oaxacan Plumas, which are in turn much different from the southernmost region of Chiapas.
In general, you can expect a light-bodied coffee, mild but with delicate flavors, but there are exceptions of course. Mexico is one of the largest producers of certified organic coffees, and because of the close proximity, most Mexican coffee is exported to the U.S.
Coffee was introduced into Mexico during the nineteenth century from Jamaica. Mexican coffee is mainly the Arabica varietal, which grows particularly well in the Pacific coastal region of Soconusco, near the Guatemalan border. In the early 1990s, the southern state of Chiapas was Mexico’s most important coffee-growing area, producing some 45 percent of the annual crop of 275,000 tons.
During the 1980s, coffee became Mexico’s most valuable export crop. In 1985 coffee growers produced 4.9 million sixty-kilogram bags, and coffee exports earned $882US million at the unusually high world price of $0.90US per kilogram. Thereafter output fluctuated between 5.6 million bags and 4.4 million bags.
The finest grade of Mexican coffee is “Altura,” which means “high-grown.” Where coffee is concerned, higher always means better, and the high-grown coffees of Mexico are considered very high-quality indeed and among the finest grown in the Americas.
Mexican coffee drinkers have a unique way of brewing their coffee, many prefer to add a small amount of cinnamon to the ground coffee before brewing, this adds a distinct flavor and also reduces the acidity.
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