Mexican coffee can describe a few different things. It's the name of a cocktail comprising coffee, tequila, Kahlua and ice cream. This variation is more suited to a bar than a coffee shop, though, and it's not the one we're talking about!
I want to discuss the best Mexican coffee. In this case, that means learning about how you can drink coffee the Mexican way. What are the quirks and additions that you don't see anywhere else? We'll also explore how coffee beans are produced in Mexico. And what exactly do they taste like?
What's Different about Mexican Coffee?
Mexican coffee may not be world famous. It doesn't have distinct flavor that might make you say, "yep - that's Mexican coffee!" The taste isn't strong or overpowering. But that doesn't mean that it isn't good coffee!
Mexican coffee beans offer a mild, delicate flavor. You may notice fruity, spicy or chocolate undertones. They have a light to medium body and a mild acidity. These qualities make them perfect for a blend and a base.
The best Mexican coffee is widely used in espresso-based drinks. The sweet flavor and hints of chocolate make for a smooth, milky cup of cappuccino, flat white or latte. In fact, you can make just about any drink you choose with these versatile little beans!
Because of the milder flavor, the Mexicans choose to do something a little different with their coffee. They throw in spices and flavors to make a unique coffee cocktail you may never have tried before! They use cinnamon and sugar, adding them during the brewing process instead of at the end.
The sugar traditionally used is "piloncillo". This is unrefined sugar cane that's usually sold in small cones. It can be difficult to find this sugar cane in the United States. If you can't hunt it down, then don't stress. Use brown sugar instead and you'll still appreciate the sweet, spicy drink.
Another optional extra is to add orange peel. This is completely down to your taste but will add a fresh, citrus quality to your hot coffee.
Coffee Production in Mexico
The Mexicans didn't begin planting coffee until the late 1700's. Mostly, the coffee comes from the southern end of the country. Like most coffee, it gets better with more altitude. For this reason, the coffee produced in the lowlands of Mexico's central mountain range isn't much to write home about.
However, the town of Coatepec nearby boasts a mountainous region. It produced the well-known coffee Altura Coatepec. This variation is praised for its light body, brightness, and nutty/chocolaty flavor.
Harvest times are between October and March. Coffee beans may be wet-processed or dry-processed, depending on their region. The country produces a variety of coffee, which gets classified by altitude. It is actually produced in 12 separate states around the country. Some of the main Arabica varieties are:
- Bourbon
- Mundo Novo
- Caturra
- Maragogype
Today, Mexico is the 8th largest coffee producer in the world. In 2009, the country produced 252,000 metric tons of coffee! Mexico can thank coffee production for making a good economic impact. During the 1970's and 1980's, the industry provided income for over 2 million people. It's still beneficial today, with coffee exports providing many employment opportunities.
The majority of Mexican coffee is grown in the regions of Chiapas and Oaxaca. They are the southern-most states. The states are actually the poorest in the country and are home to the most Indigenous people. Half a million small farmers grow coffee to make a living for their families.
Mexican organic coffee
Coffee producers in Mexico place a good deal of importance on organic coffee. In the 1980's, Mexico chose to grow much of its coffee with a certified organic status. It's likely to be the origin of some of the organic coffee you've tried in specialty coffee shops.
This coffee is grown without pesticides, herbicides or other harmful chemicals. It's monitored by independent agencies and is a sustainable way to look after the environment. Mexico could have been one of the first countries to launch Fair Trade and organic coffee.
INMECAFE (Instituto Mexicano del Cafe)
1973 saw the development of the INMECAFE (National Coffee Institute of Mexico.) The government noticed the benefits of coffee for Mexico. It helped social development in rural areas and could generate foreign capital across the country. The idea of INMECAFE was to support small farmers with coffee cultivation and encourage more production.
The organization was able to assist farmers with technical and transportation issues. It could also take coffee to international markets. INMECAFE was a huge success, and coffee production in rural areas boomed. Amazingly, it increased by around 900% in some areas.
However, farmers in Chiapas and Oaxaca still lacked basic government services. The INMECAFE broke down in 1989 and small farmers no longer received that support. Coffee production dropped and the country took a hit.
In the 1990's, new groups were formed to help support coffee production in rural areas.
How to Make the Best Mexican Coffee
Do you want to discover how to make Mexican coffee like the locals? Here, we're going to go fully traditional and use a saucepan and stove to make our coffee! Then we use a French press to finish off the process (optional). Follow this easy Mexican coffee recipe for a complex cup that may surprise your senses.
You will need:
- Water (8 cups)
- Piloncillo (5 oz) or brown sugar (1 cup)
- Dark coffee with a medium, coarse grind (2/3 cup)
- 1 cinnamon stick
- Orange peel (optional)
- Stove and saucepan
- Fine mesh strainer or cheese cloth
- Spoon
- French press
- Cup
| The Method |
|---|---|
1. | Boil the water. Add your water to the saucepan on a high heat. Bring it to the boil. |
2. | Add some flavor. Now add your piloncillo if you have any. If not, brown sugar will do. Stir the sugar so that it dissolves into the hot water. Tip in your coffee grounds, cinnamon stick, and orange peel. Remember, some people choose to leave out the orange peel. It's completely up to you. |
3. | Give it some time. Turn off the heat and cover the saucepan. Let the mixture steep for around 10 minutes. |
4. | Strain out the extras. Use your strainer to get rid of the cinnamon stick and orange peel. No one wants that extra crunch or chewiness in their coffee! If you want, you can use a spoon to fish out the cinnamon stick and orange peel. You can then add the brew into your French press and allow that to filter out the grounds. |
5. | Serve and garnish. Pour your brewed coffee into cups. To spice things up even more, garnish with some extra orange peel or a cinnamon stick! Enjoy! |
Different Types of Mexican Coffee
We can differentiate between the different types of Mexican coffee by the region its grown in. Here is a quick guide to some of the most well-known coffee-growing regions in Mexico.
Mexican Chiapas Coffee
The Chiapas region sits on the border of Guatemala's Huehuetanango region. Mexican Chiapas coffee can rival the beans of Guatemala in complexity
- Chiapas is a major producer of organic coffee
- The region has a high indigenous population, and 1500 independent family farms
- Most of the coffee is grown in a mountainous region. It often has the market name "Tapachula", named after the nearby town. This coffee has a light, delicate flavor with a rich acidity. The body is light to medium
- Chiapas is home to some of the best and highest grown coffees. Coffee is grown at 1200-1800 meters above sea level
Mexican Oaxaca Pluma Coffee
- The region of Oaxaca is on the southern Mexican Pacific coast
- Beans from this region can make for bright, medium body coffees. You may notice hints of milk chocolate and almond in the aftertaste
- Along with Chiapas, Oaxaca produces some of the finest, most popular Mexican coffee drink
- The coffee's market name is Mexican Oaxaca Pluma Coffee, and it has a light acidity
- The coffee is grown at 800-1800 meters above sea level
- Oaxaca is home to 16 different indigenous groups. They have retained much of their traditions, so you'll find lots of culture in this area
Veracruz
- Producers in Veracruz grow their coffee plants at a lower altitude compared to other regions. This is mostly due to the Northern latitude and Pacific influence. The altitude is 1100-1400 meters above sea level. Despite this, the coffee still boasts some high-altitude characteristics
- Veracruz was the first state to begin growing coffee. It was introduced to the state in the 18th century.
- The state has a more humid climate than many others
Coffee in Mexico comes from 12 separate states. I wanted to focus on some of the most well-known states. For more information, you can check out the rest of the states. They are:
Puebla, San Luis Potosi, Guerrero, Hidalgo, Nayarit, Queretaro, Colima, Jalisco, and Tabasco.
In the rural sector, coffee remains the main agricultural export and provides income for farmers of these states.
The Bottom Line
We can compare the best Mexican coffee to a fine white wine. It is light, delicate and pleasantly dry. However, those beans that grow higher up do offer a more powerful and complex taste.
Mexico is the closest coffee-producing country to the US and offers beautiful landscapes and a great climate. For this reason, it's a popular tourist spot. Recently, buyers have recognized the quality and ease of access to the coffee. Could it be shedding its status as a blender coffee, and growing into an organic, specialty coffee?
