Mexico
Although the best known Mexican coffee comes from the three regions: Chiapas, Veracruz and Oaxaca, there are five states on which 94% of the coffee production is spread out over 700 thousand hectares; this includes the states of Puebla and Guerrero. Over 49 different climatic regions provide a great variety of growing conditions for coffee plants. From humid to dry and from cold to warm, the variation in landscapes, climates and soils differentiate aromas and flavors in the cup. Mexican coffee grows under shade trees that cover around 50% of the plants. Is hand-picked and mainly sun dried.
Coffee cultivation has been one of the most important productions in the country since the first coffee beans arrived in Mexico around 1740. In the coffee producing regions, almost 56% of the plantations are owned by indigenous farmers that speak their native language. This poses as a great challenge in transfer of technology and knowledge as these areas are highly fragmented. Nonetheless, production is coordinated amongst the producers which nowadays number up to 500000.
Bean classifications:
- Prime Washed AP
- Prime Washed Altura EP
- HG Altura EP
- SHG Altura EP
| Main production areas: | Chiapas, Oaxaca, Veracruz |
| Processing methods: | mainly washed |
| Varieties: | Bourbon, Mundo Nuovo, Caturra, Maragogype |
| Port of shipment: | - |
| Harvest: | October – March |
| Altitude range: | 400 – 1600 masl |
| Export bag size: | 69 kg |
| Total yearly production: | 4 500 000 bags during period 2018/19 |
| Total number of coffee farmers: | 500 000 |
| Cup Profile: | Medium body with a characteristic chocolate base, marked sweetness. Light flavors can vary between fruity, citric acidity and caramel depending on the production region. |
