A story of colonialism, resistance, and power.
Surprise surprise.
Coffee came to Mexico from the Caribbean & Central America,
Established by German immigrants,
Fueled by the work of President Porfirio Díaz.
Then it became the drink of the revolution,
Oh cafe de olla.
When coffee incomes plummeted,
It eventually came through stronger.
And Mexico remains a key coffee producer today.
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Producer // La Tribu, Luis A. Vidal
Region // Chiapas
Process // Washed
Variety // Typica, Bourbon, Caturra, Mundo Novo
Altitude // 1642 MASL
Flavor Notes // Orange, Apple, Brown Sugar
Roast Level // Light-Medium
Mexico is one of those places that hits differently. Maybe it’s that I have family history as missionaries just across the mountain from producers I’ve worked with. Maybe it’s that Psilocybin was first introduced in America publicly thanks to R. Gordon Wasson’s experience in 1955. Maybe it’s the fact that despite being our neighbors and stealing lots of land from them, we treat them like inferior aliens.
Either way, I love Mexico, and I love the coffee. I love the people. I LOVE the food. I’ve spent significant time there. I was a judge for the Cup of Excellence in Córdoba. I spent time at Patron’s Hacienda in Jalisco. I’ve tramped around Mexico City. I ate at multiple restaurants in Oaxaca that Anthony Bourdain suggested in his series.
So for me, I see Mexican coffee as an origin that is close to home. It’s special. It’s got meaning. And after visiting serval farmers in the Ozolotepec mountains, I see it as an origin that we have to invest in. And it continues to be one of my favorites coffees we have.
+Michael, High Priest
