Mexican coffees are delicate creatures - with interesting flavor nuances and flavors shining through in the best lots (think berries, spices, chocolate, and vanilla). For the most part, the best coffees are going to come from the southern-most region of the country, borderline Guatemala.
A coffee with class
Much of Mexico's coffee is organically certified, as they were one of the pioneers in the organic movement. Mexico consumes over half of its own coffee, but the majority of the best stuff, from the Oaxaca, Chiapas, and Coatepec regions are exported - the US being the largest importer. More often than not, Mexican coffees don't reach out and assault your palate with crazy flavors. Instead, they meld on your tongue with class and sophistication. They bring a hint of exotic smoothness that you won't get with a Costa Rican or Guatemalan.
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Nice fruit, nutty notes with nice chocolate character and a light herbal edge. Very clean with medium brightness and body! |
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Mexico Facts:
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| Capital: |
Mexico City |
| Languages: |
Spanish, indigenous languages |
| Religions: |
Roman Catholic 93%, Protestant 4%, Other 3% |
| Ethnic Groups: |
Mixed indigenous-European 60%, indigenous 30%, European 9%, other 1% |
| Harvest Seasons: |
Oct-Mar |
| Flag: |
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| Satellite: |
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| Run your mouse over the beans below to find out the region! |
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Click the links below to view specific beans! |
