What is the best coffee in Mexico? Characteristics of Mexican coffee how to drink Mexican hand-made coffee

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Coffee first arrived in Mexico in the late 18th century and was introduced by Spanish settlers. The county produces a considerable amount of coffee these days, although its global status as a coffee producer has been greatly reduced due to the entry of non-traditional Arabica coffee producers, especially due to the loss of leaf rust caused by coffee crops. Although the country is one of the most important certified coffee exporters (organic and fair trade), significant progress has not been made in the professional market for quality. This is not because Mexico lacks the potential to produce quality products: the country has a large number of planting areas with pleasant height and climate, as well as hundreds of thousands of experienced, smaller farmers.

One problem for Mexico's coffee industry is to convince the government of its importance. In 1989, the Mexican Coffee Institute (INMECAFE)-which has tightly controlled most of the country's production since the 1970s-was suddenly dismantled, and President Carlos Salinas de Gortari accelerated neoliberal reforms in response to the demands of the World Bank and other international financial institutions. At the same time, the dissolution of the international coffee agreement and its quota suspension (hitherto permanent) have exposed producers to unprecedented price fluctuations and no safety net. Owing to the lack of access to credit, access to the market and little access to technical support, Mexican coffee producers (the vast majority of them on a small scale (10 hectares or less) find it difficult to afford the lowest production costs to ensure the livelihood of families. Even today, due to Mexico's lucrative sources of income (such as industry and manufacturing, oil, tourism and remittances), the government's efforts to promote the coffee industry are mainly limited to the accumulation of political leverage in rural areas.

It has not been easy for Mexican coffee farmers in recent years. Although rusty coffee leaves, known in Spanish as La Roya-began, extracted coffee production in most of Central America in 2013, the fungus did not reach southern Mexico until the following year. Coffee leaf rust went unnoticed a few years ago, but in the past few years it has been very difficult for coffee growers in the country-most of them small farmers-whose production has been greatly reduced.

The healthy Mexican coffee industry can produce about 6 million 60-kilogram bags a year. Recently, however, production has been much lower-but eventually showing signs of recovery. Production fell to 2.8 million bags in 2015, but rebounded to 3.1 million bags in 2016.

The southern state of Chiapas is helping to lead the revival. Chiapas, bordering Oaxaca and Guatemala, usually produces chocolate coffee, medium body and bright acidity. Although Chiapas has been hit hard by coffee leaf rust, the state has shown signs of a strong recovery and is now producing excellent coffee at higher yields. Here are some of the reasons for the renaissance:

Due to its proximity to Central America, Chiapas is the first coffee growing area in Mexico to be affected by coffee leaf rust. As a result, the region began to recover earlier than other states and is now restoring most of its strength in the market.

Leading farmers' cooperatives such as Triunfo Verde lead the distribution and input of disease-resistant coffee varieties as well as training in soil management and other agronomic best practices.

Social financiers such as Root Capital and Oikocredit have provided important long-term loans to farmers to renovate their coffee.

Chiapas has a strong coffee growing base. Since the state is Mexico's largest coffee producer, its growers are experienced, proactive and seize this opportunity for innovation.

Strong natural conditions-including dense jungles and vitamin-rich soil-also help speed up recovery.

Mexican caffeine is known for its light BODY and acidity, usually with nutty flavors and chocolate flavors.

Mexican coffee is classified by altitude and most of the country's coffee is used for blending and / or dark coffee. Mexico has grown coffee since the late 18th century, and most of the country's coffee now comes from the south of the country, where the continent narrows and bends eastward.

Qianjie Mexican Coffee recommends hand brewing parameters:

V60ap90 ℃ / 1 15 / time two minutes