For many people, starting the day without a cup of coffee is almost unthinkable. It’s one of those drinks that accompanies us from early in the morning, embracing us with its delicious aroma and a taste that as soon as it touches our lips gives us the energy to start our routine. Mexico generates one of the largest coffee productions, Chiapas being the number one producer of quality organic coffee worldwide. 

Mexican coffee is, without a doubt, one of the best drinks you can try, because it will not only serve to wake you up but also represent an almost magical experience. The next time you visit Chiapas, participate on “The Coffee Route” and witness old coffee plantations with hotels, restaurants, museums, and tours with the possibility of tasting different sorts of coffee. Grab a tasty cup of the regional coffee and decide on your own why Chiapas coffee is the best in Mexico.

 Here are 3 reasons why Chiapas coffee is the best coffee in Mexico:

1. The Climate.

The coffee bean that has been planted in Chiapas since the mid-19th century comes originally from Guatemala and, due to almost perfect climatic conditions, it was grown in an exceptional way in the Mexican state. We are talking about a humid climate yet warm, where the abundant rains keep the volcanic soil hydrated and in perfect conditions for the growth and production of the seed. In addition, the altitude of the area prevents the grain from being attacked by diseases that end up ruining the harvest. That is why Chiapas coffee goes hand in hand with a tradition of healthy and quality cultivation.

2. The Flavor.

The Chiapas coffee bean, famous for its aroma, intensity, and body, is already one of the most characteristic crops of the mountainous regions of Soconusco. However, despite being generally known as a grain with a more fruity flavor compared to the ones that grow in other places, varieties also exist in Mexico. These can be divided mainly into two: the “Arabica” grain, with a sweeter and more aromatic flavor that makes it a little less bitter and represents three quarters of the national production; and on the other hand there is “La Robusta”, with a stronger and bitter flavor, practically focused on the soluble coffee sector.

3. The Elaboration.

Although some may not believe it, the process by which coffee seeds pass from planting to harvesting reverberates to a large extent in the final product. That is why the first part of the process is practically artisan, carried out by the families that make up the communities where the grain is grown. These are carefully responsible for harvesting it manually, where only the best grains are selected, those which reach full maturity. Subsequently, the drying and resting process is done in spaces enabled to finish with treatment, always taking care of the quality in each part.


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