Fine-Quality Mexican Coffee

 

Mexico’s highland topography and the rich nutrients in its volcanic soils combine to create an ideal natural environment for growing fine-quality coffee beans.

Possibly the best-known Mexican coffees come from Chiapas, which is the state that produces the most.  But there is plenty to be said for Oaxaca state’s Pluma region, as well as coffees that are grown in Veracruz state’s Córdoba region.

For home consumption, a fair selection can be found at most Mexican supermarkets.  Although for a wider choice, the coffee shops that grind the beans on the premises are a good place to go.  They also tend to have more sizes of bags, so you can try out different kinds quite frequently, ordering quarter-kilos (about a half-pound), “un cuarto.”  Or find one type you always want, and buy a big bag of it.  The handful of high-end food shops, some with branch networks across the country, also stock ample ranges of high-quality Mexican coffees.

It’s probably fair to say, without being too nationalistic, that Mexico produces enough of its own good quality coffee to make paying extra for imported grains is a waste of money. 

Mexican coffee production is widespread, with more than 300,000 mostly 

small growers dedicated to its cultivation across 15 of Mexico’s 32 states.  

Most of the coffee grown in Mexico is of the arabica kind, and more than a third is grown at high elevations which yields higher quality, and more expensive, varieties of beans.  Much of it is grown in the shade, which adds to the quality of the coffee.

Read more about the variety of coffee from the producing regions:

https://www.mexperience.com/tag/mexican-coffee/

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