Ep 2: Mexico's Map of Flavor

Discover the intricate flavor map of Mexican Specialty Coffee, a world leader in high-quality, organic coffee. In this episode, your 20-year veteran host of La Taza Habla takes you on an origin journey through Mexico’s "Big Three" growing regions: Chiapas, Veracruz, and Oaxaca. Learn why Chiapas is the "heavyweight champion," producing 40% of the country’s coffee with a chocolate-rich flavor profile and intense citrus acidity, thanks to its high-altitude volcanic soil. We explore Veracruz, the "wise veteran" and Mexico’s oldest coffee roasting region, known for its delicate, approachable cup with cinnamon and soft citrus notes. Finally, we unveil Oaxaca, "the artist," home to the masterpiece Pluma Hidalgo , a unique, lighter-bodied origin with floral complexity. Most importantly, understand that choosing Mexican coffee means partnering with the small family farms and coffee cooperatives that cultivate the world's highest rate of USDA certified organic coffee.

5 Takeways

1. Mexico is the global leader in Organic Coffee: 25% of the world's USDA certified organic coffee comes from Mexico, the highest rate on the planet.
2. Altitude is a "Slow Cooker" for Flavor: Higher elevations, particularly in Chiapas, slow down the ripening process, allowing sugars and acids in the cherry to fully develop a deeper, more complex flavor profile (like a vine-ripened tomato).
3. The "Big Three" are Distinct: Chiapas is powerful and chocolate-forward; Veracruz is delicate and approachable with cinnamon notes; Oaxaca is elegant, floral, and lighter-bodied.
4. Pluma Hidalgo is Protected: This Oaxacan coffee has earned a Denomination of Origin—a protected status ensuring that only beans from that specific region meeting quality standards can use the Pluma name.
5. Shade-Grown = Sustainability: The widespread return to traditional, shade-grown and organic methods preserves forests, protects biodiversity, and keeps carbon in the ground, making your cup an act of environmental partnership.

A Glossary of Key Terms from La Taza Habla

Altura Spanish word for "height," used to designate premium, high-grown coffees, such as the "Altura beans" from the highlands of Veracruz.

Altitude The elevation at which coffee is grown. High altitudes (e.g., 2,600 to 6,000 feet) are said to act as a "slow cooker for flavor" by providing cool nights and warm days that extend the ripening period, allowing sugars and acids to fully develop.

Chiapas Known as the "heavyweight champion" of Mexican coffee, this state sits near the Guatemalan border and produces 40% of all Mexican coffee. Its coffee is characterized by a chocolate-rich, deep flavor with a bright citrus acidity.

Coffee Co-operatives Groups formed by small, multi-generational family farms in Mexico that collectively returned to traditional, shade-grown, organic methods to preserve their ancestors' knowledge and empower their communities.

Denomination of Origin (Protected Status) A certified designation, similar to a protected status, given to Pluma Hidalgo coffee. This ensures that only coffee sourced from that specific region and meeting high quality standards can use the name.

Flavor Profile The set of sensory characteristics (taste, aroma, body) unique to a coffee. For example, the Chiapas profile is chocolate-forward, while Oaxaca's is lighter-bodied and floral.

Gesha Variety An acclaimed, high-quality coffee varietal. When grown in the Soconusco subregion of Chiapas, a Gesha lot scored 93 out of 100 points in the Cup of Excellence, showcasing flavors like jasmine, bergamot, and vanilla.

Oaxaca Described as the "artist" among Mexico’s coffee regions. Located between Chiapas and Veracruz, its coffee is notably lighter-bodied, with floral aromatics, a wine-like complexity, and a robust chocolate backbone.

Pluma Hidalgo The "masterpiece" or "crown jewel" subregion in Oaxaca. Its name, Pluma, means "feather" in Spanish.

Shade-Grown A traditional, environmentally-conscious farming method where coffee plants are grown under a canopy of larger trees. This preserves forests, protects local ecosystems, and is a key component of sustainability efforts by Mexican farmers.

Soconusco A subregion within Chiapas where many coffee artisans work, known for producing balanced beans with clear finishes.

USDA Certified Organic Coffee Coffee certified to meet strict organic production standards. Mexico produces 25% of the world's USDA certified organic coffee, which is the highest rate on the planet.

Veracruz The "wise veteran" and Mexico's oldest coffee region, where beans have been grown since the late 1700s. Its Gulf Coast location contributes to a more delicate, medium-bodied cup with softer citrus and cinnamon undertones.