How to Drink Mexican Pour-Over Coffee? What is Mexico's Best Coffee? Mexican Coffee

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Mexico: The Jewel of Central American Coffee

Central and South America are renowned as the finest coffee-producing regions, with coffees celebrated for their mild, bright, and elegantly fruity acidity. Nearly every coffee blend formula incorporates Latin American coffee beans. The region's producing countries include Jamaica, Brazil, Colombia, Guatemala, Mexico, Costa Rica, Panama, and more...

Mexico's Coffee Heritage

Mexico stands as a major coffee-producing nation in Central America, offering coffee with comfortable flavor and enchanting aroma. Premium Mexican coffees include Coatepec, Huatusco, and Orizaba, with Coatepec considered among the world's finest coffees. Mexico's coffee cultivation regions, both in geographical and climatic conditions, resemble those of neighboring Guatemala to the south, thus placing them within the "Central America" category. Major producing areas are distributed across states such as Veracruz and Oaxaca, particularly high-altitude washed coffee beans that exhibit exceptional aroma and acidity. Coffee beans are classified by altitude into different grades, featuring large beans with vibrant sweetness and robust flavor, suitable for medium to dark roasting. After harvest, most coffee is exported to countries in Europe and America.

The Rise of Mexican Specialty Coffee

In recent years, there has been growing international recognition of Mexican coffee as specialty-grade. Now, the Mexican Coffee Association aims to capitalize on this opportunity, especially with the SCAA Annual Meeting held in Anaheim this May, to vigorously promote their new logo and announce their upcoming certification program.

Mexico's new coffee logo features bright pink, blue, and yellow colors, combined with totems inspired by rich colonial ceramics. While quite different from Colombia's logo (coffee farmer Juan Valdez and his mule), this logo serves the same purpose of being eye-catching and bringing pleasure to viewers.

Furthermore, the entire Mexican coffee industry hopes that this brightly colored coffee bean emblem will become recognized worldwide as a symbol of specialty coffee, and they wish both the international specialty coffee market and general consumers to perceive it this way.

Mexican Coffee Characteristics

Mexico produces various high-quality coffees, typically processed using the wet (washed) method. Some of the finest Mexican coffees come from Oaxaca, Coatepec, and Chiapas, with small organic farms producing the country's best coffee. Although high altitude is not typical, the large and growing industry ensures an abundant supply of high-quality beans selected from more commercial varieties.

Agriculture accounts for only about 5% of Mexico's total GDP, but employs approximately 18% of its workforce. While these figures may not seem impressive, Mexico is actually the world's tenth-largest coffee-producing country.

Mexican coffee is renowned for its light body and acidity, typically featuring nutty and chocolate notes.

Mexican coffee is classified by altitude, with most of the country's coffee used for blends and/or dark roasts. Mexico has been growing coffee since the late 18th century, and most of the country's coffee now comes from the southern regions where the continent narrows and curves eastward.

Flavor Profile and Roasting Characteristics

The rich ecological conditions, combined with high altitude and suitable temperatures, create the unique flavor of Mexican coffee! When medium-dark roasted, the coffee beans gradually reveal apricot and peach fruit notes upon first sip, followed by elegant honey sweetness gently accenting the experience. A single taste reveals evenly balanced floral aromas with a long-lasting aftertaste.

Roasting Profiles

Light Roast - City (Fragrant)

Abundant fruit aromas with a wild character, acidity that appears subtly several seconds after drinking, relatively thin mouthfeel, with aftertaste slowly emerging at the back of the tongue. Contains some aromas and flavors reminiscent of Pengfeng tea.

Medium Roast (General B)

Fruity aromas from fermentation, with weak fruit acidity, smooth and rounded mouthfeel, with notes of ripe tea.

Dark Roast (General C)

Aromas of red vegetables, no acidity present, clean mouthfeel without impurities, with the sweet fragrance of grass jelly and wheat.

Brewing Recommendations

FrontStreet Coffee's recommended pour-over brewing parameters for Mexican coffee:

V60/90°C/1:15 ratio/Two minutes brewing time

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473