Puebla is a small but diverse and volcanic region in Eastern Mexico. The cooler temperatures and impressive elevation create a microclimate suited to coffee production. Puebla hasn't received notoriety for its coffee historically, but in recent years, we've noticed stand-out microlots from the region. There are many small producers in Puebla that have yet to be recognized for their quality cultivation and harvesting of predominately heirloom varieties Include farm history, interesting information, etc.
As is common throughout Central and South America, coffees in Mexico tend to be processed as Washed lots. While the details may vary from place to place, typically the coffee is depulped the same day it's harvested, then given a 12–18-hour fermentation in tanks or buckets before being washed clean of mucilage and dried. Drying typically takes place on patios or in mechanical dryers.
Historically, Mexican coffee was viewed as an inexpensive, low-grown blender with cup characteristics including nuttiness, chocolate, and generally mild citric acid. Today, though, high-grown Mexican coffee has extremely interesting complex citric and malic acidity, balanced sweetness in the form of chocolate and toffee, and an overall clean cup. We've had Mexican coffees that have absolutely knocked our socks off; in fact, some of the Cafe Imports sales staff wax very poetically about the fruity, floral, vanilla-cherry-chocolate cups they've had from here