Find Mexico Green Coffee Beans for sale

Coffee was introduced to Mexico when it arrived from Cuba and the Dominican Republic during the late 18th century. It grew in popularity alongside coffee houses. These spaces allowed for discussions between people from all walks of life. Thanks to a growing intellectual culture based around coffee, the production industry flourished. By the mid 20th century, its industry boomed and saw high prices being traded at markets. This changed during the late 20th century, with the decline of its industries. Recently, Mexico’s coffee sector has been rebuilding itself with more focus on quality rather than quantity.
A cup of Mexican coffee typically tastes quite light and acidic. It has undertones of chocolates and nuts, ending with a wine-like dryness. A higher altitude cup will offer floral and citrus hints.

You’ll want to plan your purchase of Mexican coffee well before its harvest date in November. There aren’t many examples of fly crop occurring in the country. If there are, they will be significantly smaller than the main harvest. Therefore, throughout the country, you can expect your coffee shipments to begin from April onwards.

If you are looking to source some green Mexican coffee for yourself or your business, you can begin by looking at different regions and what they can offer you. Regions such as Chiapas will offer many examples of farms to research, while regions such as Oaxaca can be found to produce higher-quality beans. Once you have found the best farm for you, you can then begin contacting specific producers and organise a tour of their farm. If able, you should try to visit as this will give you a hands-on experience of how Mexican coffee production is made. When sourcing coffee from Mexico, make sure that your chosen producer is up-to-date on their paperwork and certifications.

A darker roast of Mexican coffee can really bring out the chocolatey and nutty flavours from its beans. This can be perfect for espresso based drinks, and they should hold well with milk. On the other hand, a medium to lighter roast of Mexican coffee will bring more of its acidic tones out, making it great for black coffee or hand brews.

Mexican coffee is starkly different from Peruvian coffee. One striking reason for this difference is the fact that both countries are located far apart form each other. Mexico is situated further north than Peru, so a lot of differences can be found in their respective coffees. Mexican coffee is found to be lighter and acidic compared to the smoother, more velvety flavours extracted from Peruvian coffee.