Gourmet Coffee from Mexico


Most Mexican coffee comes from the southern part of the country, where the continent narrows and takes a turn to the east. Vera Cruz State, on the gulf side of the central mountain range, produces mostly lowland coffees, but coffees called Altura (High) Coatepec, from a mountainous region near the city of that name, have an excellent reputation. Other Vera Cruz coffees of note are Altura Orizaba and Altura Huatusco. Coffees from the opposite, southern slopes of the central mountain range, in Oaxaca State, are also highly regarded, and marketed under the names Oaxaca or Oaxaca Pluma. Coffees from Chiapas State are grown in the mountains of the southeastern-most corner of Mexico, near the border with Guatemala. The market name traditionally associated with these coffees is Tapachula, from the city of that name. Most Mexican coffees currently in specialty stores appear to come from either Oaxaca or Chiapas.

But the fine coffees of Mexico are a different matter. They are not among the world's greatest coffees, because they often lack richness and body, but at their best they are analogous to a good light white wine delicate in body, with a pleasantly dry, acidy snap. If you drink your coffee black and like a light, acidy cup, you will like the best Mexican coffees.

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