Coffee plantation in the State of Veracruz. Source: Wikipedia
Mexican employees in the classification of coffee. Source: Wikipedia
Boarding of coffee from the port of Veracruz ca 1959. Source APAMM
Coffee tree and berries. Source: Wikipedia
Gold coffee export in Zimpizahua, Coatepec, Veracruz, ca.1900. Source: APJAH.
Coffee reached Oaxaca years later, in 1874. The low market price of the cochineal bug (Dactylopius spp.), used to dye cloth, forced growers to abandon it as a crop and turn their efforts to finding land appropriate for growing coffee. A decade later, early migrants founded Pluma Hidalgo in Oaxaca, a town that would soon gain recognition—which it retains to this day—for its excellent coffee.
Today, almost 278 years since the arrival of coffee to Mexico, after its cultivation has been one of the main drivers of the economy and after its recognition as one of the best coffees of the world, providing a source of wealth and prosperity even in the most remote mountain ranges of the country, Mexican caficulture faces considerable challenges.
We remain one of the main producers of America, with around 600,000 cultivated hectares distributed across 15 of the 32 states of the country. Chiapas, Veracruz, Puebla, Oaxaca and Guerrero top the list with 94% of the national production. However, remaining to be explored is a wide diversity of climates, soils, landscapes and culture that provide an incredible wealth of aromas and flavors to our daily consumption of coffee.
Photography: Enrique Medina