Mexican coffee is typically light bodied and nutty, but can have a heavier body,
brighter acidity, and overtones of chocolate.
Mexico also has a long history of offering organic and fair-trade coffees, something
that helps set it apart from other newer-to-the-fold countries. Currently Mexico is the
main producer of organic coffee in the world, according to the Mexican Coffee
Council.
It is estimated that about three million people are involved in coffee-related activities
in Mexico, with more than 280,000 growers taking part. The majority of farms are
small-holder, mostly less than 25 acres. Many farms are co-ops, and many of the
country’s farmers are indigenous peoples of such groups as Amuzgos, Zapotecos,
Nahuas and Tepahuas.
Much of Mexico’s specialty coffee is grown in the regions of Chiapas, Oaxaca and
Coatepec. The Chiapas area, a tropical jungle in the southeastern-most corner of
|
 |
Chiapas coffee growing region making use of terracing
(note rows on lower slope of hillside) |
 |
Close-up view of the coffee being grown under shade
trees and providing habitat for all wildlife |
|
| |
|
Mexico, yields coffees that are bright and sweet with a hint of clove and apricot. The
Oaxaca region, located on the southern Mexico Pacific coast, is known for medium-
bodied coffees with chocolate and almond flavors. Coatepec, a mountainous region
on the gulf side of the central mountain range, produces coffees with a light, nutty
flavor and medium acidity.
Mexico is also the origin of many of the certified organically grown coffees now appearing on North American specialty menus. These are often excellent coffees certified by various independent monitoring agencies to be grown without the use of pesticides, fungicides, herbicides, or other harmful chemicals. |
