Coffee from Mexico
Mexican coffee is fairly unheard of on this side of the Atlantic with the majority of the coffee heading North to the USA. It also doesn’t produce a great deal of speciality grade coffee with most of the coffee leaving the country sold as commodity coffee.
This however may change in years to come as Mexico has a huge amount of land that is perfect for growing high grade speciality coffee as well as a large work force of well established coffee growing professionals. Watch this space!
With a fairly high traceability, Mexican coffee can have a broad range of flavours. That said, a typical Mexican coffee is delicate and light in body. It doesn’t usually possess the bold fruit notes to that of its Southern neighbours but instead can have a sweeter, chocolate flavour profile.
Weanie Beans: Mexico, Juquila small-holders, Washed
From Weanie Beans: This coffee has been grown by the Juquila Community Group of farmers, who are all based in the Sierra Norte region of Oaxaca. These neighbouring farms, led by producer Florentino Mireles, harvest collectively, and have their micro-regional coffee processed together. The area is incredibly remote, which means...