Mexico
Mexico got its first taste of coffee in the late 18th century when the Spanish imported it from Hispaniola. Now the 8th largest coffee producer in the world, coffee in Mexico is produced at a ratio of 90% Arabica to 10% Robusta. Mainly in the south of the country, the coffee growing industry supports an estimated half a million Mexicans.
Mexican coffee is grown at an altitude ranging from 800-1700 meters above sea level and is centered in 12 regions: Chiapas, Veracruz, Puebla, Oaxaca, Guerrero, Hidalgo, San Luis Potosi, Nayarit, Colima, Jalisco, Queretaro and Tabasco. The coffee bean’s uniqueness is reflected by a light to medium body, an acidy snap, a wine-like dryness and a chocolaty, nutty flavour.
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