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Mexican Coffee
Mexican coffee is typically light bodied and nutty, but can have a heavier body,
brighter acidity, and overtones of chocolate.
Mexico also has a long history of offering organic and fair-trade coffees, something
that helps set it apart from other newer-to-the-fold countries. Currently Mexico is the
main producer of organic coffee in the world, according to the Mexican Coffee
Council.
It is estimated that about three million people are involved in coffee-related activities
in Mexico, with more than 280,000 growers taking part. The majority of farms are
small-holder, mostly less than 25 acres. Many farms are co-ops, and many of the
country’s farmers are indigenous peoples of such groups as Amuzgos, Zapotecos,
Nahuas and Tepahuas.
Much of Mexico’s specialty coffee is grown in the regions of Chiapas, Oaxaca and
Coatepec. The Chiapas area, a tropical jungle in the southeastern-most corner of
Mexico, yields coffees that are bright and sweet with a hint of clove and apricot. The
Oaxaca region, located on the southern Mexico Pacific coast, is known for medium-
bodied coffees with chocolate and almond flavors. Coatepec, a mountainous region
on the gulf side of the central mountain range, produces coffees with a light, nutty
flavor and medium acidity.
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Coffee arrived in Mexico at the start of the nineteenth century, although it wasn't
exported in significant quantities until the 1870s. The Mexicans themselves
consume over half the coffee produced in their country, with the US being the
largest foreign customer, receiving over three-fourths of the exported coffee.
The coffee-producing regions of Veracruz and Chiapas account for 70% of the
Mexican coffee crop, with another 10% coming from Puebla and the remainder from
other states, among them fertile Oaxaca. Nearly all of the coffee growers in Mexico
work on farms of 25 acres or less, a far cry from the real and imagined coffee
plantations of yesteryear.
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.
When I lived in Mexico City, I often stayed at the home of a friend who lived in the
Tlalpan neighborhood, an older neighborhood at the southern end of the city. Her
apartment was located in the city's "hospital zone," and I'd often see white-frocked
doctors scurrying to and fro, usually out on the street to grab a quick bite or a cup
of coffee. Their favorite spot was near the corner of Lucy's street, a small
restaurant which served breakfast and lunch only. I would invariably smell the
aroma of coffee as I approached it. The coffee du jour was always cafe de olla,
which translates to "coffee from the pot". This much-loved Mexican beverage really
does simmer in the pot all day long, which enhances the flavors of this syrupy-sweet
coffee drink prepared with cinnamon and cloves.
| Mexican Coffee |
| Mexican Coffee by Elaine Sosa |
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Organic Mexican Coffee – CertifiedOrganic coffee company, fair trade purveyor of certified organic Mexican coffee -Stonehill Manor, roaster S.A. Wilson. Shade grown 100% organic coffee beans including green coffee. |
| Organic coffee company, fair trade purveyor of certified organic Mexican coffee - Stonehill Manor, roaster S.A. Wilson. Shade grown 100% organic coffee beans including green coffee. |