How to Make Mexican Coffee_Ingredients for Mexican Coffee_How Much is a Cup of Mexican Coffee

Mexican Coffee Overview

Located in the northern part of Central America, Mexico is the world's fourth-largest coffee-producing country and grows mainly Arabica. Because of geography and weather, the most renowned Mexican coffee regions today are mostly in the southeast, near Guatemala, and include Oaxaca, Coatepec, Veracruz, Chiapas, and Pluma.

Although Mexico sits at the outer edge of the coffee-growing belt and its coffee flavors are relatively mild, the coffee grown there still has distinctive character and is even considered representative.

Characteristic One: Organic Coffee

Among all coffee production, Arabica accounts for 70%-80%, but it has very high demands on weather and soil and is quite vulnerable to pests. Many countries that grow mostly Arabica therefore use pesticides and fertilizers to improve their success rates.

Some countries, however, take a more environmentally friendly organic approach. From the moment the seeds go into the soil, no chemical materials are used, and the plants rely solely on natural conditions. On top of that, every cultivation and production step must be strictly controlled, supervised, and certified by professional organizations to become truly organic coffee.

It is worth noting that the organic certification process is lengthy, taking about three years. When producers decide to pursue organic certification, they are beginning a time-consuming and costly investment. Mexico happens to be the world's largest producer of organic coffee.

Characteristic Two: Maragogipe Coffee Beans

In 1870, Maragogipe coffee beans were discovered in the Maragogype region of northeastern Brazil. They are the largest beans among Arabica varieties, essentially three times larger than other coffee beans.

As descendants of Arabica, Maragogipe beans can adapt to lower-altitude cultivation while still performing well in the cup. Among them, the Maragogipe beans grown in Mexico and Guatemala, two neighboring countries, are recognized as the highest quality and most representative.

Most enthusiasts are especially fond of Mexican Maragogipe beans. On one hand they are "naturally grown" organic beans, and on the other the Maragogipe from Mexico's Liquidambar MS region is famous for its smooth, mellow, and aromatically enticing mouthfeel.

Traditional Mexican Coffee: Cafe de Olla

Traditional Mexican coffee, Cafe de olla, takes its name from the traditional clay pot used to brew it. Many locals believe the most authentic method is to brew only in this clay pot, adding piloncillo (brown sugar cones) and cinnamon sticks for flavor.

Honestly, the traditional Mexican method looks rather bold. Especially in the past, when winter arrived, people would add large amounts of sugar, whole cinnamon sticks, and tequila to Cafe de olla for warmth.

Today, though, Mexican coffee has been refined and has become one of the specialty coffee varieties. If you are an enthusiast, you might learn the preparation method:

1. Heat one cup of milk, one teaspoon of cinnamon powder, and one teaspoon of vanilla powder in a pot.
2. Stir evenly, then add cocoa powder until it dissolves again.
3. When the milk mixture has cooled, pour it into the prepared black coffee.
4. Finally, garnish with a cinnamon stick, sprinkle on some cinnamon powder, and your Mexican coffee is ready.

Mexican Sunset Coffee

Ingredients:

• One glass of iced coffee
• Fresh cream to taste (or vanilla ice cream as a substitute)
• 1 egg yolk
• 1/3 to 1 ounce of green creme de menthe
• Crushed ice to taste

Description: Cool and aromatic, with fresh and rich egg yolk, combining creativity and deliciousness.

Preparation:

1. Fill a glass 7/10 full with crushed ice, pour sweetened iced coffee until 8/10 full.
2. Swirl a layer of fresh cream on top of the coffee (or a large scoop of vanilla ice cream).
3. Add one egg yolk from the side.
4. Drizzle with green creme de menthe and serve.

Best served: After meals

FrontStreet Coffee Recommendation

If the spiced, layered character of Mexican coffee appeals to you, FrontStreet Coffee's Colombia Sidra is a coffee worth exploring next. Sidra originated in Ecuador's Pichincha province, where locals called the variety Sydra, and genetic comparisons found it shares similarities with Ethiopian native varieties, leading scholars to suggest it arose from a cross between an experimental Ethiopian variety and a local Ecuadorian Bourbon.

Sidra drew wide attention in 2022 when the World Barista Champion, Anthony Douglas, used Finca El Diviso Sidra in competition. FrontStreet's Sidra is roasted medium-light, and its flowers, tropical fruit, grape, dried fruit, and passion fruit notes, together with a juicy mouthfeel, have won it many fans.

Serve it as a pour-over to keep the fruit and floral layers distinct, or experiment with it in a moka pot to bring out the syrupy sweetness that pairs so well with the warm spices of Mexican coffee.