Mexico Coffee Beans
The Mexico Coffee Culture:
The most popular form of coffee in Mexico is café de olla. Its name derives from how the coffee is made in a clay pot. Traditionally, piloncillo or unreﬁned brown sugar, and a cinnamon stick is served with the dark roast coffee made in the pot. (Wikipedia: (https://en.wikipedia.org/wiki/Coffee_production_in_Mexico))
The coffee production in Mexico is the world’s 8th largest with 252,000 metric tons produced in 2009, and is mainly concentrated to the south central to southern regions of the country. The coffee is mainly arabica, which grows particularly well in the coastal region of Soconusco, Chiapas, near the border of Guatemala.
At the end of the 18th century, coffee came to Mexico from the Antilles, but was not exported in great quantities until the 1870s. During the 1980s, coffee became the country’s most valuable export crop. Today Mexico is the largest source of U.S. coffee imports. Notable beans include Altura, Liquidambar MS and Pluma Coixtepec. (Wikipedia: (https://en.wikipedia.org/wiki/Coffee_production_in_Mexico))
In 1954, when the price of coffee peaked as it emerged in the international market, production was moved to Mexico, where it cost signiﬁcantly less. Since coffee has been introduced into Chiapas at the end of the 19th century, it has become the major region of coffee cultivation in Mexico. During the early 1980s, coffee plantations in Mexico spread rapidly over 12 states. (Wikipedia: (https://en.wikipedia.org/wiki/Coffee_production_in_Mexico))
In 1982, the total amount of land in Mexico used for coffee production was 497,456 hectares. In addition, during the 1970s and 1980s, coffee production played a signiﬁcant role in the national economy and became a major source of income for more than two million people in Mexico. Coffee plantations contributed to Mexican export trade with a great amount of foreign currency. At the same time, the commercialized coffee industry offered many employment opportunities in Mexico. (Wikipedia (https://en.wikipedia.org/wiki/Coffee_production_in_Mexico))
Traditional Mexican Coffee, Cafe de Olla:
Once you have your ingredients gathered, it takes about 15 minutes to make Mexican coffee. Follow these steps:
Bring the water to boil in a medium saucepan.
Add the piloncillo or brown sugar and stir so it dissolves.
Add the coffee, cinnamon stick, and orange peel (if using).
Turn off the heat and let steep while covered for 10 minutes.
Strain out the cinnamon stick and orange peel. You can use a ﬁne mesh strainer or cheesecloth to strain out the ingredients. If you don’t have these but have a French press, pull out the cinnamon stick and orange peel with a spoon, and then pour the brew into the press. You can easily ﬁlter out the grounds once the coffee is in the French press.