Gourmet
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.
Growing Mexico
Reference notes on the crop itself. Lot-level detail is confirmed with the desk coffee by coffee.
- Harvest
- November to Marchsource
- Altitude
- Specialty lots typically 1,000 to 1,800 m. Nationally much of the crop sits lower: SADER reports about 35% grown at 900 m or above and 43.5% between 600 and 900 m.source
- Varietals
- Typica, Bourbon, Caturra, Mundo Novo, Catuaí, Maragogype, and the Mexico-specific Garnica and Oro Azteca, plus Catimor and Marsellesasource
- Processing
- Predominantly washed (about 90%), often mechanically demucilaged; honey, natural and anaerobic growing in the specialty segmentsource
- Growing regions
- Chiapas, Veracruz, Oaxaca and Puebla account for about 90% of production, with smaller areas in Guerrero, Hidalgo and Nayaritsource
Mexico on the offer list
Mountain WaterDecaf
FairtradeOrganic
Natural WaterFairtradeOrganicDecaf
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