The typical fine Mexico coffee is analogous to a good light white wine - delicate in body, with a pleasantly dry, acidy snap. If you drink your coffee black and prefer a light, acidy cup, you will like these typical Mexico specialty coffees. However, some Mexico coffees, particularly those from high growing regions in Chiapas, rival the best Guatemala coffees in high-grown power and complexity.
Mexico is also the origin of many of the certified organically grown coffees now appearing on North American specialty menus. These are often excellent coffees certified by various independent monitoring agencies to be grown without the use of pesticides, fungicides, herbicides, or other harmful chemicals.
Coffee from many of the most admired Mexican estates seldom appears on the United States market, but is sold almost exclusively into Europe, particularly Germany. Some of these names, should they ever become relevant for the North American aficionado, include Liquidambar, Santa Catarina, Irlandia, Germania, and Hamburgo.
Geographic Origins > Coffees from the Americas :
Brazil - Costa Rica - Colombia - Dominican Republic - El Salvador - Guatemala - Honduras - Haiti - Hawaii - Jamaica - Mexico - Nicaragua - Panama - Puerto Rico - Peru - Venezuela