MEXICO AND GUATEMALAN COFFEE

Today, coffee is grown in more than 50 countries around the globe.  In this article, we want to provide information specific to coffee grown in Mexico and Guatemala.  Most Mexican coffee comes from the southern region of the country.  There, the area narrows, turning to the east.  In Vera Cruz State on the gulf side of the mountain range is where lowland coffee is produced.  However, highland coffee, known as Altura Coatepec comes from the mountain region with the same name.

Now, Mexico coffees that come from the southern slopes of the central mountain range are found in Oaxaca State.  These coffees are among the finest anywhere.  Then, you have Chiapas State coffees grown in the mountains region of the southeastern most corner of the country close to Guatemala.  This coffee is usually marketed under the name of Tapachula, again from the city of Tapachula.  Although you can buy Mexican coffee from a number of places, it is common to find it sold in specialty stores from Chiapas or Oaxaca.

The thing about coffee from Mexico is that it lacks body and richness.  Even so, Mexican coffee has a light, delicate taste that is pleasantly dry.  Therefore, if you prefer black coffee that is slightly acidic and light, Mexican coffee would be the ideal choice.  Mexican coffee was first planted in the country in the early 18^th century.  With a nutty tone and overtone of chocolate, it is truly a favorite for many people.

Now, you have Guatemalan coffee that is known for producing some of the finest coffee with a wonderful, distinct flavor.  The primary region is Antigua, countryside just west of Coban, the old capital city.  While Antigua coffee is the most famous, you will find a number of specialty roasters that are almost as good.  For Guatemala coffee, there are grades.  For instance, the highest grade is the hard bean, which means the coffee was grown at 4,500 feet above sea level or more.  Some of the best-known coffee estates in Guatemala include San Miguel, Los Volcanos, and San Sebastian.

What you will notice with Guatemalan coffee is the spicy yet smoke flavor that makes this coffee so unique.  Guatemalan coffee is typically very acidic, ranging in body from medium to full.  Therefore, if you enjoy a good, bold cup of java that has a smoky, distinct flavor, you will love Guatemalan coffee.  The best names are marketed again as Antigua, along with Coban and Huehuetenango.  The best Guatemalan coffees are produced using what is known as the wet process.

First introduced in mid-18^th century by Jesuit missionaires, the industry continued to grow and evolve well after 1869 at which time German immigrants settled there.  At that time, approximately 25% of the total population of Guatemala was making a living in the coffee industry.  In fact, 70% of the country’s exports were coffee.  Although today, exports are just 35%, Guatemalan coffee is still incredible good.