What is the best coffee from Mexico? How to drink Mexican coffee? Mexican coffee brands

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Mexican Coffee Growing History

Spanish settlers were the first to bring coffee to Mexico in the 18th century, initially planting coffee in the fertile highlands of the southern region. For many years, production was dominated by a few large landowners. After land reforms following the 1920 revolution, large plantations lost their monopoly on production, and coffee cultivation began to spread to small farms.

The National Coffee Institute of Mexico (INMECAFE) was established in 1973 to provide technical assistance and credit sources to producers. As a result, coffee production in rural areas grew rapidly. Throughout the 1970s and 1980s, the Mexican government vigorously promoted coffee production to indigenous farmers, particularly in the country's lush southern regions. By 1991, Mexico had become the world's fourth-largest producer, and coffee was very important to the country's economy. This boom was followed by a bust. Cartel-like price controls implemented by the International Coffee Organization (ICO) had ended, and the Mexican government lost support, leading to chaos in the coffee industry. INMECAFE was dismantled, and producers suddenly found it difficult to find coffee buyers. Indigenous producers were hit hardest. During this period, production and quality declined sharply, in what became known as the "coffee crisis."

In response to the crisis and to fill the vacuum left by INMECAFE, producers formed collectives. Over the years, many of these producers became fair trade and/or organically certified.

While Mexican coffee production has not returned to the boom levels of previous years, they are currently the world's tenth-largest producer. The southern states of Veracruz, Puebla, Oaxaca, and Chiapas, with their rich volcanic soil and stable rainfall, account for 95% of total production. And while most of Mexico's coffee is used in commercial-grade blends, higher-quality coffees are praised for their cup profiles, which often include bright acidity, smooth, almost creamy body, and chocolate notes.

Mexican Coffee Growing Regions

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

Chiapas Coffee

Chiapas coffee is grown in the southern state of Chiapas and is known for its light, delicate flavor and rich, bright acidity with light to medium body. The hot tropical climate provides good growing conditions and produces fairly consistent profiles.

Notably, Chiapas coffee grown in the southeastern corner of the mountainous region near the Guatemalan border is often labeled with the town name Tapachula, after a nearby town. Nearby volcanoes provide fertile soil that improves the coffee's nutrient supply, helping develop their flavors. Fine Chiapas coffee is said to rival the complexity and strength of better Guatemalan coffees.

Veracruz Coffee

On the Gulf side of the central mountain range in Mexico is the state of Veracruz, where most coffee grows in the lowlands and is unremarkable.

However, the nearby mountainous region produces the respected Altura Coatepec, named after the town of Coatepec, known for its nutty flavor, light body, and brightness with chocolate tones.

Other respected coffees from Veracruz include Altura Huatusco, Altura Orizaba, and the most respected Altura Coatepec.

How to Drink Mexican Coffee?

Mexican Coffee (Mexico Coffee)

Characteristics: Coffee liqueur and coffee are fully mixed, with similar styles that enhance the richness. It's the most traditional-flavored coffee, full of passionate and bold atmosphere, suitable for men to drink.

Light Roast City (Fragrant)

Abundant fruity aroma with a slightly wild character. Acidity is not obvious, appearing several seconds after drinking. The oily mouthfeel is relatively thin, with the aftertaste slowly appearing at the back of the tongue. Has some aroma and flavor similar to fermented tea.

Medium Roast (General B)

Fruity aroma from fermented fruit, with weak fruit acidity. The mouthfeel is smooth and round, with a ripe tea flavor.

Dark Roast (General C)

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

FrontStreet Coffee Mexican Coffee Recommended Pour-Over Parameters:

V60/90°C/1:15 ratio/Time: two minutes

Important Notice :

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