Mexican Coffee Beans is renowned for its rich heritage and sensory profile that suits any occasion. This article guides you through Mexican coffee’s historical evolution and sociopolitical impact, highlighting each region’s unique contribution to these globally cherished beans.
As we delve into the journey of Mexican coffee, we discover how the distinct climates and cultural influences of each coffee-producing area in Mexico contribute to the diverse flavor profiles of these beans. From the aromatic highlands to the lush coastal regions, each location adds its signature touch, making Mexican coffee beans a versatile and beloved choice among coffee lovers worldwide.
History
The history of coffee in Mexico began in the late 18th century with its introduction by the Spanish but gained momentum with the arrival of German and Italian immigrants from Guatemala and other Central American nations. These immigrants were fundamental for developing Mexican coffee marketing in a context marked by border disputes with Guatemala and the creation of large coffee plantations by Europeans.
Later, the Labor Law of 1914, following the Mexican Revolution, freed plantation workers, allowing them to establish their farms and thus returning coffee production to the hands of indigenous communities.
The 20th century was a crucial period for the coffee industry in Mexico. In 1954, the industry shifted its focus from the international to the domestic market to reduce costs, and in 1973, the Mexican Coffee Institute (INMECAFE) was created to support coffee production. However, in the late 1980s, an economic crisis led to the collapse of INMECAFE, causing significant migration to urban areas and the United States.
After this collapse, cooperatives became crucial in stabilizing the Mexican coffee industry, promoting fair trade, and encouraging successful coffee exports.
Mexican Coffee Beans
Coffee beans from Mexico are recognized worldwide for their quality and diversity, standing out mainly for producing varieties of the Arabica species, such as Typica, Bourbon, and the exclusive Pluma Hidalgo from Oaxaca. These beans, grown in different Mexican regions, present a balanced and smooth flavor profile, with notes ranging from citrus and sweet fruits to hints of chocolate and spices.
Below, we explore some of the leading coffee varieties that Mexico offers:
Pluma
This internationally famous variety is known for its penetrating and distinguished aroma. It is grown in optimal conditions in Mexico, taking advantage of natural shade and minimizing agrochemical use, highlighting its superior quality.
Arabica
It is the most cultivated variety in Mexico and the world, recognized for its intense green color and low caffeine content. Mexican Arabica coffee stands out for its excellent quality, unique flavor, and aroma.
Robusta
This variety is characterized by its intense flavor and high caffeine content, being more accessible to grow and harvest than others. It is trendy to produce soluble coffee due to these properties.
Coffee Cherry
Highly produced in Mexico, it begins its development in seedbeds before being transplanted to its final place. This variety can grow up to 15 to 20 centimeters and is one of the most popular in the country.
Criollo
Perfectly adapted to the Mexican climate and terrain, this variety is one of the most appreciated. It is grown under shade to protect it from strong winds, contributing to its beans’ superior quality.
Maragogipe
Originally from Brazil, this variety of Arabica is also grown in Mexico, although on a smaller scale. It is distinguished by its large grains, mild flavor, and aromatic aroma and is highly demanded in specialized markets for its exceptional quality.
Each of these varieties contributes something unique to the broad spectrum of Mexican coffee, reflecting the richness and diversity of the lands on which they are grown.
Coffee-Producing Regions
Mexico prides itself on its climatic diversity, reflected in its major coffee-growing regions:
Veracruz
In Veracruz, the first Mexican state to plant coffee, the Typica variety beans stand out, known for their delicate notes of blueberries and caramel. This region is distinguished by its coffee-growing tradition that dates back centuries, combining ancient and modern techniques for coffee cultivation. Additionally, Veracruz is renowned for its coffee festivals, where the rich heritage is celebrated, and coffee culture is promoted among locals and tourists, reflecting its importance in the local community.
Chiapas
Chiapas is the leading region in coffee production in Mexico, contributing 40% of the national total. Predominantly produced here is the Bourbon variety, famous for its rich and complex flavor, with nuances of chocolate, nuts, and citrus. Chiapas is also known for its high-altitude coffee, grown in the Sierra Madre mountains, where the cool climate and fertile volcanic soil create ideal conditions for high-quality beans. This region is a prime example of how geography influences the flavor profile of coffee.
Oaxaca
Oaxaca is renowned for its unique coffee variety, Pluma Hidalgo, which offers sweet beans with fruity notes and a creamy body. This coffee is grown on small plots, allowing for a more artisanal and detailed approach to each stage of the production process. Oaxaca is also famous for its coffee cooperatives, where small producers come together to improve the quality and sustainability of their coffee, preserving inherited traditions and techniques while innovating in growing and processing methods.
Flavor Profiles of Mexican Coffee
The flavor profile of Mexican coffee, mainly of the Arabica species, is characterized by its natural sweetness, balanced acidity, and light texture, a product of cultivation in cold climates and the washing process. This water-cleaning method highlights the delicate and fruity notes, preserving the quality of the coffee.
The diversity of flavors varies by region: from the notes of blueberries and caramel in Veracruz to the nuances of chocolate and citrus in Chiapas and the fruity flavors and creamy body of Oaxaca. These differences are due to altitude, climate, soil composition, and growing practices, resulting in a rich and diverse range of Mexican coffees.
Coffee Brewing Methods
Mexican coffee beans are exceptionally versatile and adapt well to various brewing methods, allowing coffee lovers to explore different flavor profiles. A popular method is the French press, notable for its ability to extract the flavor and aroma of the beans fully. The French press is particularly effective for Mexican beans due to its coarse filtration, which allows more oils and fine solids to remain in the final beverage, enriching the flavor and texture of the coffee.
Another method that complements Mexican coffee beans well is cold brewing. This process, which involves immersing the ground beans in cold water for an extended period, typically brings out the coffee’s softer, more subtle notes, reducing acidity and bitterness. Additionally, this technique can enhance the unique nuances of different regions of Mexico, such as the chocolate and nutty flavors of Chiapas or the fruity touches of Oaxaca, offering a refreshing and nuanced experience.
Café de olla
Café de Olla is a traditional way of preparing coffee in Mexico, known for its distinctive method, which involves cooking ground coffee with cinnamon and piloncillo in a clay pot. This method highlights the robust and sweet qualities of coffee from Mexico, providing a unique flavor that combines coffee with the rich nuances of cinnamon and the depth of piloncillo, an aspect that is explored in depth in our article “Does cinnamon intensify the flavor of the coffee?”. This drink is appreciated for its flavor and place in Mexican culture, a fundamental element in family gatherings and social events. Café de Olla encapsulates the tradition and richness of Mexican coffee flavors. It offers an authentic and culturally enriching experience, complemented by the well-known effect of cinnamon in coffee, detailed in the aforementioned article.
Recipe
The traditional Café de Olla recipe, combining coffee with sweetening ingredients and spices, is a staple of Mexican cuisine. Here’s an authentic recipe for preparing this comforting drink:
| Ingredients |
|---|
| 4 1/4 cups of water |
| 1/2 cup of Mexican ground coffee (medium to coarse grind) |
| 1-2 cinnamon sticks (to taste) |
| 1/3 cup of piloncillo (or brown sugar, to taste) |
| Optional: a couple of cloves or star anise |
Instructions:
- Add water in a clay pot (for authenticity) or a regular saucepan and boil.
- Once the water is boiling, add the cinnamon sticks and the cloves or star anise if you decide to use them. Allow them to boil together for about 5 minutes so the water becomes infused with the spices.
- Add the piloncillo to the spiced water and stir until it dissolves completely.
- Add the ground coffee directly to the water and stir well.
- Reduce the heat and let the mixture simmer for 15-20 minutes. Some people prefer to turn off the heat and let the coffee settle to allow the grounds to settle.
- Strain the coffee through a fine strainer or cloth mesh to remove the coffee grounds and spices.
- Serve hot in a cup, and enjoy.
For a complete experience, using a clay pot to make the coffee is recommended, as this will impart a more authentic flavor to the Café de Olla. Adjust the amount of piloncillo and cinnamon according to your preference, as some like their coffee sweeter or more spiced. Enjoy this traditional Mexican drink that warms the soul!
Conclusion
Mexican coffee expresses Mexico’s rich culture and resilience with its vibrant acidity and unique flavor profiles. Each producing region, from Veracruz to Chiapas and Oaxaca, contributes its distinctive characteristic, turning the experience of tasting these beans into an exceptional sensory journey. This diversity positions Mexico as a key player on the world coffee stage. More than just a drink, Mexican coffee is a window to the tradition and spirit of the country. Therefore, when you taste the coffee beans of Mexico, you are in for an unforgettable taste, a lasting memory of its rich heritage and exceptional quality.