MEXICO

Coffee was introduced to Mexico via the Antilles in the late eighteenth century. Records show the first coffee was exported in 1802.

Mexican coffee was long regarded as inexpensive but of little interest. Producers had to contend with limited yields, an inadequate infrastructure, and meager support from the authorities. In 2012, things started to change when Mexico held its own Cup of Excellence competition, which gave Mexican producers an opportunity to showcase distinctive, high-quality coffees. Today, Mexico, with its medium-sized plantations, has become a major coffee producer, especially of coffees certified fair trade and organic.

THE FLAVORS OF A MEXICAN COFFEE: FINCA KASSANDRA

COFFEE FACTS

Annual production: 257,940 US tons

World market share: 2.75%

Producer’s world ranking: 8th

Principal varieties: Maragogype, Pacamara, Bourbon, Typica, Caturra, Mundo Novo, Catuai, Catimor

Harvest period: November–March

Drying: wet process

Characteristics: sweetness, lightness; but well-rounded, balanced coffees with a malic and citric acidity also feature