Mexican Green Coffee

Mexican Green Coffee

With seeds from the Caribbean, cultivation began in Veracruz, where custom house records indicate a few hundred bags of coffee were exported as early as 1802. But these exports were apparently anomalous because after 1805 coffee would not be exported again for twenty years, after the war of independence. Production did increase over this period, presumably for domestic trade and consumption. In 1817, a planter named Don Juan Antonio Gomez started “intensive cultivation” further south, where coffee thrived at high altitudes. By 1826 there were half a million trees in Cordoba and Mexican coffee was being exported.  In 1828, seeds—or possibly plants—from Arabia (Yemen) were planted in Uruapan, near the Pacific coast west of Mexico City, by Jose Mariano Michelena. Trees were brought from Guatemala to be planted in the southern state of Chiapas in 1847, and  Oaxaca would become the third largest producer of Mexican coffee by 1889.  

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  1. Lemonade, green apple, grape, pear, toffee
    P611023-2
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    • 34
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  2. Caramel, dates, cherry, good body and balance
    P610641-1
    On Sale
    • 71
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  3. Butterscotch, crème brulee, vanilla, peach, good body
    P610817-3
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  4. Chocolate, toffee, brown sugar, pear, apple cake
    P610800-1
    On Sale
    • 95
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  5. Dark chocolate, rock candy, kiwi, lemonade
    P610817-4
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    • 45
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  6. Pear, caramel apple, toffee, good body
    P610817-5
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    • 16
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  7. Strawberry, cherry cobbler, red apple, brown sugar
    P610817-2
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    • 40
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  8. Nice sweetness, lime, caramel, graham cracker, honey
    P610640-1
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    • 96
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  9. Chocolate, butterscotch, apple, honey
    P610780-2
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    • 29
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  10. Chocolate, toffee, pecan pie, brown sugar
    P610780-3
    On Sale
    • 30
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  11. Milk chocolate, sweet, raisin, dates
    P610779-2
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  12. Big body, nice structure, chocolate, toffee, lime, green grape
    P610781-1
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    • 18
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  13. Apple, pear, brown sugar, candied almond
    P610781-2
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    • 29
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  14. Chocolate, cocoa, date, fig
    P610889-1
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