Mexico

Mexico grows coffee especially in the south of the country, between 900 and 1,800 m. The harvest goes from November to March and almost everything is processed in washing. It has a strong tradition of organic coffee.

The typical Mexican cup is light and friendly: nuts, chocolate and a soft acidity. Don't scream, come on. That's why it's a good coffee for daily drinking or for blends.

• Chiapas, Oaxaca and Veracruz: the main regions.
• Puebla and Guerrero complete the map.

At home, think of drip coffee maker, Chemex or French press. With a city of its own it maintains its softness; with one something longer it wins chocolate and body.

And if you want a very Mexican coffee, use this source for pot coffee: with piloncillo and cinnamon, in a lead-free mud pot or in any stainless steel bowl.