Mexico

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Spaniards brought coffee to Mexico in the latter half of the 18th Century from Cuba and the Dominican Republic
Coffee is grown on small coffee farms rather than large plantations in the south of the country
Primary growing regions are Veracruz, Oaxaca and Chiapas (“Altura” means high grown and does not refer to a region)
Varietals include Bourbon, Typica, Caturra and Mundo Nuevo
Harvest August-March
Processing mainly washed, sun and machine dried
Coffees tend to rich, full bodied and slightly acidic with a fragrant aroma
Good for dark roasts and often used in blends

DECAF (Mountain Water) Mexico El Motmot

Cherry, toffee, citrus

NZ$ 34.10 kg
DECAF (Mountain Water) Mexico El Motmot Organic

Stone fruit, dark chocolate, toffee

NZ$ 28.50
Mexico San Fernando Fair Trade Organic

Hazelnut, raisins, oak, pipe tobacco

NZ$ 28.90

Traditions

Café de Olla is made by simmering water with piloncillo (Mexican brown sugar), cinnamon sticks, and orange peel. Once the water becomes fragrant and syrupy, ground coffee is added and left to steep.

Café casera (café casera con canela) is the coffee traditionally brewed in Mexico as a holiday beverage that you can try at home.

Easiest to do as a filter coffee, add a couple of teaspoons to your fresh grinds before brewing the coffee. Gently warm some chocolate milk (three parts milk, one part chocolate syrup) with brown sugar to taste.

Put it all together - perhaps with a touch of vanilla essence and whipped cream.

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Mexico