Mexican coffee beans are sweet in flavor and have a robust caffeine content. This means that the brew can be quite strong without getting bitter. The caffeine will probably be considerably more concentrated than your customary cup. Combined with an exotic liqueur, this can have the effect of proverbial rose-colored glasses. When dining out, ask about the different varieties of after-dinner coffee, perfect for a little pick-me-up if you plan to dance the night away.
Café de Olla
If you are a coffee connoisseur ask for café de olla, fresh-ground and pot-brewed in the better places. Unfortunately, most coffee served in Cancun is instant coffee, even in many fine hotels and restaurants. It's quite típico in small restaurants to bring a cup of hot water and a jar of Nescafé, or Grano de Oro to the table.
Coffee is grown principally in the states of Veracruz, Oaxaca and Chiapas. All are good, but many Mexican coffee experts consider the altura or medio altura varieties grown in Coatepec, Veracruz, the finest. If you plan to take coffee home, buy the roasted beans -- tostado en grano -- and keep them in your freezer. Grind in a blender or coffee grinder before brewing. Coffee beans are subject to agricultural inspection on entering the United States, which can mean an extra wait after clearing Customs. If you're an addict, it will be worth it.
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Words to live by.