Introduction to the Historical Flavor and Taste characteristics of Oaxaca Oaxaca Coffee grown in Mexico Coffee producing area

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There is no way to grow coffee in the latitude and climate of the north, and coffee growing areas are all in the south. 90 per cent of Mexico's coffee comes from four southern provinces, Chiapas (35 per cent), Oaxaca (13 per cent), Puebla (15 per cent) and Veracruz (25 per cent). A total of nearly 500000 people are engaged in coffee cultivation, 70 per cent of whom are small farmers. Unlike Brazil, almost all coffee cultivation and processing rely on manual labor, and many coffees are organically cultivated. Mexico is one of the world's largest exporters of organic coffee, accounting for 60 per cent of global organic coffee production in 2000. Chiapas and Oaxaca, the two coffee provinces, are the poorest and most aboriginal areas in Mexico, with towering forests blocking traffic, different languages and races, and did not extricate the south from hardship after its colonial liberation from Spain.

Coffee arrived in Mexico very late. In the second half of the 18th century, Spanish immigrants brought coffee trees from Cuba and Dominica in the Caribbean, but it did not really grow coffee commercially until the 1790s, when Germans and Italians emigrated from Guatemala and Central and South America to Mexico, and Veracruz first appeared coffee plantations. Mexico has always maintained the tradition of small farmers. The agricultural reform after the Mexican revolution allowed aborigines and farmers to own small plots of agricultural land and be self-sufficient. The 1970s and 1980s were the golden age of Mexican coffee. In 1973, the Mexican National Coffee Institute (INMECAFE) was established to provide technical assistance to small farmers, loans, guaranteed acquisitions, and even in line with the international market. Coffee output increased, and even increased by 900% in some areas, which improved the social development of remote areas to a considerable extent.

Bananas and coffee are probably the most important economic products for other countries in the Caribbean and Central and South America, while Mexico is extremely rich in minerals. In Spanish colonial times, it was precious metals such as gold and silver, and in modern times it was oil. For Mexico, oil, industry and tourism are far more important than coffee. Coffee growers in the south, mostly aborigines, are usually placed last, and it is the futures prices of London and New York that determine coffee prices on the world market. When the price of coffee is good, profits are monopolized by large multinational exporters, and when the price is not good, it is the farmers who suffer.

Mexico's best coffee producer is Chiapas in the south of the country, where caffeine varieties include Tapanchula and Huixtla. The Oaxaca region also produces high-quality coffee beans, of which the Pluma Coixtepec coffee beans, which are grown in natural conditions, are the best. The Oaxaca region also produces Altura Orisaba (Altura Orizaba) coffee and Altura Vatusco (Altura Huatusco) coffee. The Altura Coata Paike (Altura Coatapec) region produces Veracruz (Veracruz) coffee. The best giant coffee beans in Mexico are Liquidambar MS coffee beans.

OAXACA

Most farmers in the OAXACA producing area own less than 2 hectares (4.4 acres) of land in the area and have several large cooperatives. There are also some larger estates, although some have developed diversified tourism.

Altitude: 900-1700m

Harvest: December to March

Variety: bourbon, Typica,Caturra Maragogype

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