Unlocking the secrets of Mexican Coffee
The journey to the coffee countries continues.
Exploring the aromas, flavors and secrets of coffee is an exciting journey that never stops. After Guatemala, Honduras and Colombia, Mexico now takes over.
Let's get to know the rich production and the unique history of the largest Central American country a little better. Vica Mexico!
A brief history of coffee in Mexico
Mexico is one of the top ten coffee-producing countries in the world, ranking eighth or tenth in terms of year and crop, with production typically reaching 4,000,000 bags, and is one of America's top suppliers in coffee beans are one of the main export products of the Mexican economy but also a major driver of its growth: 5% of Mexican GDP depends on coffee, while about one in five farmers in the country is engaged in cultivation coffee trees.
Coffee was introduced to the country as a crop from the Caribbean islands in the late 18th century, with the first plantations located in the Veracruz region, but it took more or less almost 100 years for its cultivation to be commercialized. From the beginning of the 20th century, the coffee industry began to develop, and production began to spread to other states. Today, coffee is grown in 12 Mexican states, with Chiapas on the border with (also a coffee producer) Guatemala.
The National Coffee Organization (INMECAFE) has for years controlled key players in the coffee market, such as export supervision, quality assurance, technical assistance to farmers, price stabilization, and even the definition of land intended for coffee plantations (key areas, according to this design, included in addition to Veracruz and Chiapas, and Oaxaca). The organization only disbanded in 1989, when market self-regulation was proposed and judged to have done its job - although its dissolution sparked the "Coffee Crisis" that rocked the country for years, with serious economic and social consequences, but and consequences for the quality of coffee, which has fallen considerably in favor of mass production, problems that have been rectified in recent years.
What does Mexican coffee taste like?
Coffee produced in Mexico is almost exclusively Arabica, with Robusta production being very limited. The taste profile of Mexican Arabica does not differ much from that of other Central American coffees, as the notes of caramel, nuts and chocolate predominate. The taste palette in general is earthy, characterized by balance, without exacerbations of acidity and without refined taste notes.
Because of their nature, Mexican coffee beans are widely used in blends, as they can be easily mixed with a variety of different coffees from many origins. Still, the profile of Mexican coffee "endures" and performs well even on very dark roasts, which are also very popular with the US public. After all, many people call the very dark roast "Mexican Roast", meaning "Mexican Roast".
In recent years, however, excellent single-variety coffees have emerged from Mexico, both from the Zapatista communities of Chiapa State and from other regions. These single origin coffees are usually quality and are the best ambassador of Mexican coffee.
Two suggestions for an unforgettable tasty trip to Mexico….
Espresso Cosmai Caffè Altura: Single origin, 100% Arabica coffee from Mexico, from high altitude areas (Altura). It is a coffee perfectly typical of the Mexican terroir, with a strong aroma and rich taste dominated by chocolate notes.
Espresso Passalacqua Mekico: An espresso blend of Neapolitan Passalacqua, using mainly Arabica beans from Mexico (with a supplement from other Central American countries). The aromatic profile is characterized by notes of cocoa, caramel and hazelnuts, but also fruity suspicions. The roast is dark, following the tradition of Southern Italy, which fits perfectly into the aromatic profile of the blend.
...and a traditional recipe full of aroma
The most characteristic coffee of the Mexican coffee culture has aromas of orange, cinnamon and other spices, has a generous dose of sugar and is prepared in a clay pot. It is called "Caffe de Olla", meaning "coffee in clay", it is prepared in large quantities and is made to be distributed, in small clay cups - an excellent display not only of Mexican gastronomic culture, but also of the hospitable and warm Mexican tampera . You can find the recipe here and experiment freely!
"Homeland first," says Mexico's national motto - coffee first, we would add, especially if it comes from such a beautiful country.
