Introduction to Mexican Coffee what are the main producing areas of Mexican coffee? How's the Mexican coffee?

Introduction to the History of Mexican Coffee

Like most of Central America, Mexico first grew coffee in the early colonial era (most likely in the late 18th century). Because people paid more attention to the rich mineral resources and mining in the region, coffee really developed into an industry, and small farmers did not grow coffee until after the Mexican Revolution in 1920.

At the end of the 20th century, the Mexican government established a national coffee institution called INMECAFE, which, like FNC of Colombia and ICAFE of Costa Rica, developed to provide technical assistance, botanical information and materials, and financial credit to producers. Unfortunately, INMECAFE was a brief experiment that was disbanded in 1989, leaving growers with a vacuum in terms of support and resources, especially in remote rural areas.

The disruption of infrastructure and the coffee crisis following the termination of the International Coffee Agreement have plunged Mexican coffee growers into a desperate financial period, which of course has had a significant impact on quality. Coffee producers in Mexico are also proponents of coffee certification, where fair trade and organic certification are quite common.

Main producing areas of coffee beans in Mexico

Chiapas Chiapas, Oaxaca Oaxaca, Puebla Puebla, Veracruz Veracruz.

Mexican coffee beans, lack of rich taste and texture, but have a sour taste similar to Guardia coffee, taste like thin pure white wine, and Sumatra's Mantenin just form two extremes. Generally speaking, the better washed Mexican beans come from the southeast, and the common producing names are Coatepec, Oaxaca, Chiapas and Tapachula.