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With more than 500,000 coffee producers and a top-10 rank among the world’s coffee-producing countries, Mexico has established their ability to grow high-quality coffees.

But did you know that their beverage culture goes beyond regular coffee consumption? Beverages such as horchata, atole, and tejate are said to be some of the most popular non-alcoholic drinks that Mexicans and tourists alike consume.

That’s not to say Mexicans don’t drink coffee at all! It’s just that their coffee-drinking habits may vary depending on the region.

Let’s explore how the country began coffee cultivation and what a typical Mexican coffee tastes like.

The term acidity has garnered such negative connotations that, except amongst a select group of people, it isn’t truly understood in relation to the role it plays in coffee.

Yes, depending on the coffee, you can experience acidity that is overpowering and does nothing for your fascination with the beverage. 

But if you are careful to choose good-quality coffees, you will definitely perceive acidity as something that balances with the rest of its flavour profile.

Ethiopia is where it all began. Legend has it that coffee was first discovered here many many centuries ago.

Did you know that the story about the goat herder only came to light in the 1600s but actually happened in the 9th century? 

It is the arabica coffee plant that is said to originate in this East African nation.

Apart from its history, what exactly made Ethiopian coffee flourish to this extent? Wouldn’t you love to know?

The coffee bean belt is a term used to refer to the area where a majority of the coffee-producing countries in the world are located.

Much like the namesake, it is in the form of a belt running across the globe from one side to the other. The bean belt lies near the Equator, between the Tropic of Cancer and the Tropic of Capricorn.

There are a couple of reasons why the coffee bean belt is a veritable concept; one that serious coffee enthusiasts must know about. 

There’s something called the Strictly High Grown (SHG) grade for coffees in Honduras. As you’ve probably guessed, it refers to coffees grown at a relatively higher altitude, of more than 1200m. 

These coffees are also referred to as Strictly Hard Bean coffees.

Why this is important is that higher altitudes are known to be beneficial to coffee growing because it allows the plant to absorb more of the minerals and nutrients in the soil, which reflects in the quality of the bean.

With six regions in the country contributing to its coffee exports, there’s a lot to know about Honduran coffee.