Mexico Las Hortensias roasted coffee 250g - medium (box)

Coffee appeared in Mexico in the late 1700s, when it began to be cultivated on the farms of the conquerors with local workers. The 20th century only ended this system, which was followed by a wise agrarian reform in the 1970s. A national institute dealing exclusively with coffee (INMECAFE) was then created, with the effective support of which coffee became Mexico's most valuable export crop within a decade, and by the mid-1980s it represented 35% of total agricultural production. Over time, the place of the institute was taken by cooperatives uniting smaller family farms. Cooperatives not only support local producers, but also the production of organic coffee. Today, 85% of Mexican farms are in the hands of local indigenous people, 95% of which are under three hectares. Although this is less than 1% of global coffee exports, the country is still the ninth largest coffee exporter in the world. The main coffee growing areas in Mexico are Chiapas, Veracruz, Oaxaca and Puebla. Thanks to the biodiversity, microclimate and rich soil in the different regions, Mexican coffee has many faces and characters, among which you can find several types of premium coffee. Mexican coffee is for those who like a mild and light drink. Often characterized by a light body and low acidity, as well as a nutty flavor, Mexican coffee serves as an ideal base for many blends. Located near the Mexico-Guatemala border, Chiapas is a premium coffee-growing region, producing the highest quality coffee in Mexico, known for its distinctive fine, light flavor and rich, lively acidity with a light body. Production area: Motozintla, Sierra Mariscal, Chiapas Altitude: 800 - 1800 meters Harvest period: November - March Aroma: balanced, with citrus, floral, chocolate tones Body: powerful, sweet Acidity: complex, balanced