Nayarit Mexico Coffee Region: Coffee Varieties, History, Flavor Characteristics and Taste Profile

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Mexico

Honey sweetness, walnut, marzipan aroma, banana, cocoa, nuts, with a gentle, smooth, and light-bodied aftertaste.

Located in North America with diverse climates, Mexico is the world's fourteenth-largest country and the fourth-largest coffee producer, with an annual coffee production of about 5 million bags. Most of its coffee is produced by nearly 100,000 small-scale farmers, as the large estates that once dominated the coffee industry are now rare. Mexico's coffee yield is about 630 kilograms per hectare. Mexican coffee is said to have been introduced in the late 18th century when a Spaniard transplanted coffee trees from the West Indies to Nayarit in central-western Mexico. Coffee cultivation in Nayarit has exceeded 150 years, with a French immigrant family beginning cultivation in 1860. Here, coffee is grown at altitudes between 1200-1500 meters. This mountain range is mostly volcanic, with soil composed of volcanic ash. The high altitude and fertile volcanic soil nurture coffee beans with a smooth mouthfeel and moderate acidity.

Processing Methods: Washed, Natural

Main Varieties: Arabica

Coffee Growing Regions

• Chiapas
• Coatepec
• Huatusco
• Orizaba

Mexican coffee is said to have been introduced in the late 18th century when a Spaniard transplanted coffee trees from the West Indies to Mexico. Outstanding Mexican coffee offers a comfortable mouthfeel, rich flavor, moderate acidity, gentle delicacy, and pleasant aroma. Mexico has 12 major coffee-producing regions, with Nayarit located in central-western Mexico near the Pacific Ocean. Coffee cultivation in Nayarit has exceeded 150 years, with a French immigrant family beginning cultivation in 1860. Here, coffee is grown at altitudes between 1200-1500 meters. This mountain range is mostly volcanic, with soil composed of volcanic ash. The high altitude and fertile volcanic soil nurture coffee beans with a smooth mouthfeel and moderate acidity. Nayarit is one of Mexico's 12 major coffee-producing regions.

The coastal windward side of Nayarit is influenced by the northeast monsoon. Due to abundant rainfall, fertile volcanic soil, and plentiful water resources, this batch of highland paradise estate (Mi Cielito) natural coffee from Nayarit is carefully processed using the natural method, preserving the most original aroma and flavor of the raw beans.

Mexico is also one of the largest producers of certified organic coffee. Due to geographical factors, most coffee is exported to the United States. The country's coffee industry began in the 19th century, with cultivation primarily of Arabica varieties. Over two million Mexicans depend on coffee for their livelihood. 75% of Mexico's small coffee farmers cultivate coffee on plots smaller than two hectares. These small farmers produce approximately 30% of the country's coffee annually, while the remainder is produced by large or higher-capacity farms.

Mexican coffee has a mild flavor, somewhat similar to Guatemala's Huehuetenango highland coffee—gentle, moderately saturated with delicate aromas, but with less prominent acidity, making it suitable for Chinese palates.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online shop services at https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473