Waking up to a great cup of coffee is something that is appreciated in every corner of the world. When I’m in Mexico, my favorite cup of wake up comes from the beans found in the southern Pacific region near the border of Guatemala.
Shade-Grown Artisanal Coffee from the Highlands of Chiapas, Mexico is my choice when I’m in Mazatlán. I buy the fresh beans from a local coffee shop in the Centro Historic District of the city. These beans come from small organic farms from the region. I love to freshly grind them up just prior to brewing. There’s nothing better in the morning than a whiff off that cup of freshly ground and brewed coffee. Wakes you right up and the aroma is so pleasant you just have to smile.
Chiapas coffee is a favorite of locals and tourists alike. Typically it’s a darker, stronger blend. Some of the different batches of beans can vary in the quality but for the average coffee drinker, it’s fairly indiscernible. For the expert connoisseur, subtle differences can be detected between the beans. The place I frequent isn’t shy at all about touting an exceptional crop.
One of the things I love about buying coffee in Mexico is the price. I typically pay about 100 pesos which the current exchange rate in USD is about $5.50 for a half kilo. This is just over a pound. It is at least half of what I pay at home in the United States.
What I love most about the coffee I drink in Mexico is the organic aspect of the product. This is not a processed blend and the beans come from just down the coast from a small local farmer.
Preparation methods have a big effect on the cup of java you’re drinking but regardless of the preparation method used, I like knowing exactly where the beans come from. The fact it hasn’t been warehoused for who knows how long, is something that I can appreciate too.
The coffee grown in Mexico is 80% Arabica and 20% Robusta. One of the differences being Arabica is self-pollinated and Robusta is cross-pollinated.
As the name indicates, Robusta coffee beans are also more robust than the Arabica plants. They produce an inferior tasting beverage but have a higher caffeine content.
Jed Vaughn is an ex-sales and marketing manager in the high-performance flooring industry turned freelance travel writer and copywriter. He lives in Eastern Washington in the Northwest United States. His hobbies include playing guitar, gardening, flying his drone / aerial photography, and traveling. He also enjoys spending time with friends and family. To see more of Jed’s work please visit:
The Mazatlan Post