Many people do not think of Mexico when they think about a great cup of coffee. However, coffee in Mexico is grown in small, mountainous farms that produce a strong cup of joe. Most of the coffee grown in Mexico is grown in the South. Coffee production started in the 1700s on land owned by Europeans, but farmed by indigenous Mexicans. 8% of Mexican coffee is certified organic and it is one of the world’s largest exporters of organic coffee.
The Mexican coffee tends to be lighter bodied and mild in comparison to others. Their beans are mostly shade-grown Arabica beans, but they also grow a small portion of Robusta beans. The flavor is often described as sweet and buttery with a chocolatey feel. We use Arabica coffee beans from Mexico.
In Mexico, 90% of coffee is processed through the standard washed process, also known as processing without the cherry. Only 10% are processed with the honey method or the natural method. In the honey method, the inner layer of the coffee bean, the honey, is left on the bean during the processing. The honey method gives a sweeter cup of coffee and it is also less acidic. With the natural method, the entire cherry is left on the coffee bean during roasting. The natural process leaves a sweeter coffee that is heavier in body and richer in taste.
There are three distinct coffee regions in Mexico. Veracruz is near the Gulf of Mexico and it is the most technologically advanced of the three states. The coffee they grow is more disease-resistant and they keep trees one meter apart. Veracruz coffee tastes of light red fruits, blueberries, caramel, and a bright acidity. Our Mexican coffees are from Veracruz and are known as Altura Coatepec.
Chiapas is near the Guatemalan border and they produce the most coffee in Mexico. Chiapas has a chocolate, bitter, and citrus flavor with a round and lasting body.
Oaxaca borders the bottom of Veracruz and the top of Chiapas and is the least technologically advanced of the three states. The coffee from this region tends to be sweet with yellow fruit notes, caramel overtones and creamy body with floral hints.
Mexican coffee is versatile with light, medium, and dark roasts. However, expert coffee roasters recommend a medium roast to the first crack, where the exothermic reaction has occurred and the flavors come from the whole spectrum of the bean. Adding air and lowering the heat helps to prevent bitter and smoky flavors in the roast. This type of roast creates a medium-bodied coffee that displays all the flavors the bean has to offer.
Traditional Mexican Coffee
When you think about Mexican coffee, it is not just about the coffee, but how it may be served with embellishments. A typical Mexican coffee would be served with piloncillo, unrefined sugar cane, a cinnamon stick, and orange peel. This mixture provides a sweet and spicy coffee that is the standard for Mexican coffee. It adds a sweet and citrusy complex to the brewed coffee and it tastes amazing.
We use coffee from Mexico in blends and also offer Mexican single-origin coffee!