Mexican Coffee

Mexico counts amongst the largest coffee producing regions in the world. In fact, some of the certified, organically grown coffees appearing on North American specialty menus today trace back their origin to Mexico only. Majority of the coffee produced in the country comes from its southern part, where the North American continent narrows down and takes a turn to the east. Though Mexican coffee is hardly seen in the coffee shops of United States, the European market, particularly Germany, seems to be in love with it.

 

The taste of a typical Mexican coffee can be compared with that of a good and light, white wine. In other words, the coffee from Mexico is delicate in body and has a pleasantly dry, acidy snap. Those who prefer to have their coffee black and like to have a light, acidy cup will surely fall in love with the taste of Mexican coffee. Though the basic flavor of all Mexican coffees remains the same, the cup character is wide-ranging, depending on the region of their production. So, you better try all of them before settling on a single one.

 

 

Lowland Mexican coffees are mostly produced in Veracruz State, on the gulf side of the central mountain range. It is here only that Altura (High) Coatepec, coffee known through the world for its excellent reputation, comes from (from a mountainous region near the city of that name). Altura Orizaba and Altura Huatusco are other notable Mexican coffees that come from Veracruz.

 

Oaxaca State, in southern slopes of the central mountain range - opposite Veracruz, is the producer of coffees marketed under the names Oaxaca or Oaxaca Pluma.

 

Last amongst the three major coffee producing regions of Mexico is Chiapas State. Here, coffee is grown in the mountains of the southeastern-most corner of Mexico, near the border with Guatemala. Some of the best and highest-grown Mexico coffees are produced here.