Although Colombian coffee is one of the best known and most acclaimed, Mexican coffee has been becoming one of the best specialty coffees in recent years. That is why today we are going to talk about this coffee, and especially about our coffee from Mexico.
Mexico, one of the coffee exporting countries
Mexico's climatic conditions are ideal for planting and growing coffee. Most of the gourmet coffees in this country are produced on small organic farms focused on producing specialty coffee.
Most of the coffee grown in Mexico is from high-altitude farms. This influences the acidity, the flavor (much more concentrated), and the sweetness of the berry. This is because the beans grow more slowly at high altitudes, which often results in higher quality beans. Furthermore, these regions usually have particular conditions (the terrain, solar incidence, and rainfall) that make drinking 100% Arabica coffee a unique experience.
Our Mexico coffee
This magnificent single origin comes from the Olotla farm, located in the Mexican town of Ixhuatlán, where more than four hundred farmers from the Veracruz area work to obtain the best coffee cherries from their coffee farms. Each coffee bean has been harvested, cleaned, and soaked for approximately six hours, to subsequently pulp part of its natural cherry, leaving 45% of it in contact with the coffee beans. Next, the coffee undergoes aerobic fermentation for another six hours (Red Honey process) to stabilize the best fruit flavors before drying it completely.
If you want to know more about our Mexican coffee, click here.