Experts Guide to Mexican Coffee
Spicy food and tequila are just a few of the thoughts that come to mind when someone mentions Mexico. However, Mexico also has an established coffee industry, but that is perhaps not as popular as some of the greatest producers of the bean, such as Brazil and Ethiopia.
Let's examine the nation's coffee-growing regions, their flavor profiles, and the history of coffee farming in this region.
Mexico’s History with Coffee
It is thought that Mexican farmers first started growing coffee in the late 1700s. Even though Mexico started regularly exporting coffee to other countries in the late 1800s, it wasn't until many years later that Mexico’s coffee industry really started to take off.
It wasn't until the 20th century that many smaller farmers began to take coffee farming professionally after realizing it was a potential way for them to make money and satisfy demand from dealers and roasters located worldwide.
Over the years, Mexico's coffee market has expanded significantly, and Mexico is now one of the world's largest producers of organic coffee beans.
The normal Mexican coffee bean is gentle, delicate, and sweet with notes of jasmine, lemongrass, and vanilla. Most of the blends also have a delightful snap of acidity and dryness, similar to a glass of white wine. The majority of the beans are Arabica and are washed after being cultivated in colder climates.
Coffee Production & Growing Regions
Every type of climate may be found in Mexico, including deserts, forests, snow-capped mountains, and stunning Caribbean Sea coasts. These differences are present in the three primary growing regions.
Near the Guatemalan border, the state of Chiapas produces 40% of the country's entire coffee production. It has a humid, hot temperature and volcanic soil that is rich in fertility. Chiapas coffee beans have a robust acidity, a long, rounded body, and tastes of lemons, and chocolate.
Veracruz is located near the Gulf of Mexico. It is the most developed coffee state in Mexico and was the first to grow a coffee tree in the 18th century. Since then, it has maintained a strong coffee market. Blueberry, caramel, and panela flavors are present in the coffee beans it produces, and they have a bright acidity and delightful sour finish.
Oaxaca is situated on the southern slopes of Mexico's central mountains. The farms are still run in the same manner as they were in the 1940s, producing coffee beans that are unique and in high demand. The beans have a creamy body, orange acidity, fruity aromas, and caramel-like sweet overtones.
Although the Mexican coffee business has seen numerous changes over the years, its beans continue to rank among the best-known in the world. Give some Mexican coffee a try if you ever get the chance because of its very rich and distinct flavor profiles. With regard to coffee, the more care given to the seed, land, beans, and harvesting techniques, the more special the coffee will be. This is perfectly true with Mexican coffee.