Mexico is one of the top 10 coffee producers worldwide!
- Coffee was introduced in the Cordoba region at the beginning of the 19th century.
- The sale of Fair Trade products from FIECH (Association of Cooperatives and Fair Trade Partners) supports the expansion of existing knowledge as well as the improvement of social, economic and environmental problems in the country.
- The Mexicans are pioneers of organic coffee cultivation worldwide.
- Today a large part of the raw coffee comes from organic farming.
- Tastefully, the coffee has a slight fullness, is dry, mild and aromatic.
- “Altura” (height) is a name attribute, which may lead better coffee.
- Mexico has a market share of 3 %.
- 90 % Arabica and 10% Robusta beans.
If you would like to read a detailed report on coffee cultivation and harvesting in the Chiapas region, Christian and Birthe Haase of Happy Coffee have many information and pictures for you.
Traditional Coffee Preparation – Café de Olla and more
Café de Olla
- Add 1 cinnamon stick with optionally 4 cloves, anise and a little orange peel as well as 600 ml of water into a pot and boil.
- Leave to simmer for about 10 min. Add 6 tbsp of coarse coffee powder and 75 g of Pinocillo (panela cane sugar) , boil once.
- Remove the pot with café de olla from the oven and let it drain for 5 min..
- Pour through a fine sieve in cups, stir with a cinnamon stick and serve the café de olla. If desired, more sugar or milk can be added.
For the chocolates or honey lovers, there are also 2 more recipes here (the last two recipes on the page)
- Large glass with hot milk and then add coffee.
- One cup of espresso with a measure of liquor of 43 and lots of ice, served in an old fashioned glass.
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