A Brief History of
Mexican Coffees
Within a wide world of coffee cultivation, Mexico stands out as a unique and rewarding country of origin, with tremendous diversity of regions and traditions, yielding some of the world’s finest cups of coffee.
The Origins
Coffee arrived to Mexico in three waves. Along with slaves and European luxuries, coffee was first introduced to Mexico by its wealthy merchant class via Caribbean colonies to the port of Veracruz (1740-1790). General Michelin also carried a few precious beans from Yemen to Michoacán when returning from his pilgrimage to the holy lands (1831). And further south European migrants brought beans from Guatemala to establish plantations in Chiapas and beyond (1846). All three waves brought the Arabica variety, which quickly spread to Mexico’s most fertile growing regions
The following century was a tumultuous one. In 1911 a revolution and subsequent agrarian reform wrested coffee production from the hands of a few immense landholders and placed it into the hands of a peasant class farming small plots. Then came the dissolution of international coffee quota agreements, the collapse of federal regulations, coffee briefly becoming Mexico’s most valuable export crop, and a devastating fungal plague. The result is that coffee cultivation in Mexico today very much resembles coffee cultivation in Mexico a century ago, with some half a million predominantly indigenous family-owned small farms operating in unique agro-climatic conditions to cultivate, process, and bring to market high quality often organic beans.
The Diversity
Precisely the wide range of climates, soils, landscapes, production techniques, and cultures are responsible for the spectacular quality and diversity of Mexican coffees. Approximately 97% of the beans are Arabica. Traditional Typica and Bourbon top the list of some 120 varietals grown. Mexican coffee grows in 49 distinct regions, home to 38 distinct indigenous cultures, in 15 of Mexico’s 32 states. Yet 95% of Mexico’s coffee is produced in six states: Chiapas, Oaxaca, Veracruz, Puebla, Guerrero, and Michoacán.
Most of which is cultivated on one of two expansive slopes, either along the Gulf Coast or overlooking the Pacific Ocean, with annual temperatures averaging 21 degrees Celsius and precipitation averaging 2,112 mm. The vast majority of Mexican coffee is cultivated over 900 meters, in a relatively cool climate (over one-third under shade) before being hand-picked, washed, and processed –favorable conditions for producing unique high quality specialty batches.
Tlalli’s Selection of Mexican Coffees
At Tlalli our passion is Mexican Coffee. Our single origin certified specialty coffees hail from Mexico’s finest growing regions. The beans are carefully selected, roasted just right, and packaged fresh. It’s high-quality stuff. We invite you to experience some of the world´s finest cups of coffee. Tlalli ships throughout Mexico and the USA to our Simple, Subscription, and Coffee Community clients
Café Maya | Chiapas boasts being Mexico’s largest and most productive coffee region, and many connoisseurs consider it home to Mexico’s most delicious coffees. It is primarily cultivated by the Tzotzil, Tzeltal, and Chol peoples, amongst the Sierra Madre’s moist, volcanic hillsides. Chiapan coffees are characterized as smooth, medium-bodied, with bright yet moderated acidity, and often have a sweetness. From Chiapas Tlalli has selected beans from the Fraylesca region (Jaltenango, altitude1252m). We find these beans well balanced and somewhat acidic with notes of fruitiness and cacao.
Café Zapotec | Oaxaca coffees are distinctive and in high demand. It is not unusual to find Oaxacan farms over one hundred years old, planted with the Typica varietal by the same Zapoteco, Mixteco or Mazateco peoples who work the farms today. Efforts are underway to denominate Origin status to the world renown Typica varietal planted in the 1800’s in Pluma Hidalgo, located in the Southern Sierra Madre, where high dense forests are penetrated by salty ocean air. Oaxacan coffees are characterized as milder than most other Mexican coffees, and often carry a sweet caramel overtone and light citrus acidity that gives them a refreshing taste. From Oaxaca Tlalli has selected beans from the Sierra Sur region (Pluma Hidalgo, altitude 1350m). We find these beans have a creamy body, with notes of flowers and cacao.
Café Olmec | Veracruz is Mexico’s oldest and most technologically advanced coffee growing state. It spans Mexico’s Gulf coast and produces about a quarter of the country’s coffee. Like Oaxaca on the Pacific coast, Veracruz’s topography climbs steeply from the coastal plains into an elevated mountainous terrain that provides ideal growing conditions, between 1,100–1600m. The nutrient-rich, dark volcanic soils of this region influence the region’s coffee. Veracruz coffees are characterized as distinctly smooth and full-bodied with balanced acidity and hints of nut and chocolate. From Veracruz Tlalli has selected beans from the cloud forested Huasteca region (Coatepec, altitude 1,200m), considered by many as producing the best coffee in Veracruz. We find these beans have a strong chocolate base and notes of citric, berries, and caramel.
Cafe Aztec | Puebla´s coffee regions are concentrated in the north of the state, in the Sierra Madre mountains, home to the Nahua and Totonac peoples. Pueblas coffees are said to be strongly influenced by the elevation and diversity of nutrients found in the shadows of Popocatepetl, Mexico’s most active volcano. Pueblas coffees are characterized as having a complex flavor including notes of vanilla, citrus, nutmeg, and cacao. From Puebla Tlalli has chosen beans from the Huauchinango region (Cuetzalan, altitude 1050m). We find these beans have medium body and medium acidity with notes of herbs, nuts, and grains.
Café Mixtec | Guerrero we have chosen the Costa Chica region (Atoyac de Alvarez, altitude,100m). We find these beans have…more info soon.
Café Purepecha | Michoacán we have chosen beans from the Uruapan region (Tacambaro, altitude 1650). We find these beans have…more info soon.
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