Mexico - ORGANIC
Variety : Bourbon Caturra and Typica
This typical fine Mexican coffee is similar to a good light white wine: delicate body, pleasantly, dry acidy snap.
- Location : Chiapas (Chenalho,Pantelho, San Juan Cancuc, Tenejapa en Oxchuc)
- Altitude : 1,100 to 1,800 meter
- Soil Type : Clay and volcanic origin
- Type of shade trees : Ingas, Chalum, forest trees
- Rainfalls in mm/year : 2,000
- Average annual temperature : 20°C
- Total area : 1,843 ha
- Crop period : from December to end April
- Picking method: 3 rounds of manual picking
- Washing method: 15 hours of fermentation
- Drying method: sun-dried, finishing machinery
- Screening and sorting method: mechanical
Veracruz mostly produces lowland coffees, but coffees called Altura (High) Coatepec, from a mountainous region near the city, have an excellent reputation. Other Veracruz coffees of note are Altura Orizaba and Altura Huatusco. In Oaxaca coffees are also highly regarded and marketed under the names Oaxaca or Oaxaca Pluma. Coffees from Chiapas - formerly known as Tapachula but now usually labelled Chiapas - grow near the Guatemalan border. These are known as some of the very best and highest-grown Mexico coffees.
Mexico is the origin of many of the certified organic grown coffees now appearing on North American specialty menus.
These are often excellent coffees certified by various independent monitoring agencies and are grown without the use of pesticides, fungicides, herbicides or other harmful chemicals.
Coffee from many of the most admired Mexican estates seldom appears on the United States market, but is almost exclusively sold to Europe, particularly Germany. It includes Liquidambar, Santa Catarina, Irlandia, Germania and Hamburgo.