Mexican Coffee

CoffeeMXEditorial draft

Mexico grows high-altitude arabica coffee in regions such as Chiapas, Veracruz, Oaxaca and Puebla, much of it by smallholders. It is the base of café de olla and cocktails like the carajillo.

How to describe it to a guest

It's a high-altitude coffee from Chiapas with chocolate notes and gentle acidity; we also make it as café de olla.

Origin

Coffee arrived in Mexico in the late 18th century. Chiapas is the largest producing state; Veracruz, Oaxaca and Puebla have important coffee traditions.

Production

Ripe cherries are picked, processed (washed, natural or honey), dried, hulled and roasted. Much Mexican coffee is shade-grown.

Flavor

Usually medium-bodied, with chocolate, nut, caramel and gentle citrus acidity; higher-altitude coffees can be more floral.

Styles

Chiapas: Medium body, chocolate and bright acidity.
Veracruz: Coatepec and other areas; balanced, with nutty notes.
Oaxaca: Pluma and other areas; mild and aromatic.
Puebla: Sierra Norte; sweet with gentle acidity.
Café de olla: Traditional preparation in a clay pot with piloncillo and cinnamon.

How to serve it

GlasswareClay cup (jarrito)
TemperatureHot, around 60–70 °C for drinking.
Café de olla is served in a clay jarrito; for cocktails, use freshly pulled espresso.

Pairings

Pan dulce
Churros with chocolate
Tamales

Reading the label

Café de altura: Coffee grown at higher altitude, which ripens more slowly.
Lavado / Natural / Honey: Processing methods that shape sweetness and acidity.
Arábica: The more aromatic, prized coffee species.

Liqueur · Shaken

Carajillo

Espresso and Licor 43 over ice: the after-lunch digestif that conquered Mexican restaurants. Sweet, aromatic and lightly foamy.