| Mexico |
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 GEOGRAPHY
& CLIMATE:
Middle America, bordering the Caribbean Sea and the Gulf
of Mexico, between Belize and the US and bordering the
North Pacific Ocean, between Guatemala and the US.
High, rugged mountains; low coastal plains; high plateaus;
desert. Climate varies from tropical to desert.
COFFEE BACKGROUND:
Louis XIV of France was an ardent coffee drinker. The
Dutch owed him a favor and managed to procure him a coffee
tree. The tree had originally been obtained at the Arabian
port of Mocha, and brought over to Paris. The first greenhouse
in Europe was constructed to house the noble tree. It
flowered, bore fruit, and became one of the most prolific
parents in the history of plantdom. From that single tree
sprung billions of arabica trees, including most of those
presently growing in Central and South America. Due to
efforts of Chevalier Gabriel Mathiew de Clieu, the first
sprouts from the noble tree reached Caribbean in about
1720. The noble tree flourished in Caribbeans. Fifty years
later there were 18,680 coffee trees in Martinique, and
coffee cultivation was established in Haiti, Mexico, and
most of the islands of the Caribbean.
 SPECIES:
Arabica
ALTITUDE AT WHICH GROWN:
Most Mexican coffee comes from the southern part of the
country. Vera Cruz State, produces mostly lowland coffees,
but coffees called Altura (High) Coatepec have an excellent
reputation. Other Vera Cruz coffees of note are Altura
Orizaba and Altura Huatusco. Coffees from Oaxaca State
are also highly regarded, and marketed under the names
Oaxaca or Oaxaca Pluma. Coffees from Chiapas State are
grown in the mountains of the southeastern-most corner
of Mexico. The market name traditionally associated with
these coffees is Tapachula. Most Mexican coffees currently
in specialty stores appear to come from either Oaxaca
or Chiapas.
But the fine coffees of Mexico are a different matter.
They are not among the world's greatest coffees, because
they often lack richness and body, but at their best they
are analogous to a good light white wine delicate in body,
with a pleasantly dry, acidy snap. Mexican
Germania has a medium body with
a hint of nuttiness and woodsy finish. If you drink your
coffee black and like a light, acidy cup, you will like
the best Mexican coffees.
PREPARATION METHOD: “Washed” |
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