Mexican Coffee West Co-op Featured Coffee Flavors How to Mexican Coffee Recommended Introduction

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Production area: Oaxaca Oaxaca

Producer: Xike Cooperative

Treatment: traditional washing treatment

Classification: European water washed extremely hard beans (SHB)

Variety: Kaddura (Caturra)

Altitude: 1200 to 1800 m

Flavor description:

Nuts, low acidity, spice cream, cool herbs, smooth and mild taste

Mexico is one of the largest producers of organic certified coffee.

Because of geographical factors, most of them are sold to the United States.

The country's coffee industry began in the 19th century.

Introduced through Jamaica, mainly planted with Arabica varieties.

The producing area is close to Soconusco in Guatemala on the Pacific coast.

Early 1990s

The southern state of Chiapas has become the most important coffee producing area in Mexico.

It produces about 275000 tons of coffee a year, accounting for 45 per cent of the country's production.

More than 2 million of Mexicans depend on coffee for a living

75% of Mexican coffee farmers work on less than two hectares of land.

These small farmers produce about 30% of the country's coffee every year.

The rest is produced by large or high-capacity farms.