What are the famous producing areas of Mexican coffee? what are the varieties of Mexican coffee?

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History of coffee cultivation in Mexico

Spanish settlers were the first people to bring coffee to Mexico in the 18th century, first growing coffee in the fertile highlands of the south. Over the years, production has been dominated by a small number of land tycoons. After the land reform after the 1920 revolution, large plantations lost their monopoly on production, and coffee cultivation began to spread to small farms.

The Mexican National Coffee Institute (INMECAFE) was established in 1973 to provide technical assistance and sources of credit to producers. As a result, coffee production in rural areas has increased rapidly. Throughout the 1970s and 1980s, the Mexican government vigorously promoted coffee production to indigenous farmers, especially in the lush south of the country. By 1991, Mexico had become the fourth largest producer in the world, and coffee was very important to the country's economy. The boom was followed by a bust. The end of cartel-like price controls implemented by the International Coffee Organization (ICO) and the loss of support from the Mexican government have thrown the coffee industry into chaos. The INMECAFE was dismantled and producers suddenly found it difficult to find coffee buyers. Indigenous producers have been hit hardest. During this period, production and quality declined sharply, known as the "coffee crisis".

In order to deal with the crisis and fill the vacuum left by INMECAFE, producers formed a collective. Over the years, many of these producers have become fair trade and / or organic certification.

Although Mexican coffee production has not yet returned to the annual level of prosperity, they are currently the tenth largest producer in the world. The southern states of Veracruz, Puebla, Oaxaca and Chiapas are rich in volcanic soil and stable rainfall, accounting for 95% of total production. And while most coffee in Mexico is mixed with commercial grade, the higher quality caffeine is praised for its cup shape, which usually includes bright acidity, smooth, almost creamy aroma and chocolate.

Coffee growing area in Mexico

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.

Mexican Chiapas Coffee

Chiapas Coffee is grown in the southern state of Chiapas and is famous for its light, delicate flavor and rich, light acidity and light to medium BODY. The hot tropical climate has good growth conditions and produces quite consistent content.

It is particularly noteworthy that Chiapas coffee is grown in the southeast corner of the mountain near the Guatemalan border, usually marked with the name of the town Tapachula, the name of the nearby town. Nearby volcanoes provide fertile soil, improve the nutritional supply of coffee and help develop their tastes. It is said that the exquisite Chiapas coffee can rival the complexity and power of the better Guatemalan coffee.

Veracruz coffee

On the bay edge of the mountains in central Mexico is Veracruz, where most coffee grows in the lowlands and is unremarkable.

However, the nearby mountains produce the respected Altura Coatepec, named after the town of Coatepec, famous for its nutty flavor, light body and chocolate-toned brightness.

Veracruz's other respected coffees are Altura Huatusco,Altura Orizaba and the most respected Altura Coatepec.

How do you drink Mexican coffee?

Mexican Coffee (Mexico Coffee)

Features: coffee wine and coffee are fully mixed, the style is similar and mellow, is the most traditional flavor of coffee, full of warm and heroic flavor, suitable for men to drink.

Shallow baking City (fragrance): the aroma of the fruit is full and a little wild, the acid is not obvious until a few seconds after drinking, the fat taste is thin, and the aftertaste slowly appears behind the tongue. It has the aroma and taste of Pengfeng tea.

Medium baking (general B): the aroma of fermented fruit, acid is a weak acid, smooth and round taste, with ripe tea flavor.

Re-baking (general C): the aroma of red vegetables, no acidity, clean taste, no extra impurities, sweet with fairy grass and wheat.

Qianjie Mexican Coffee recommends hand brewing parameters:

V60ap90 ℃ / 1 15 / time two minutes