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The history of coffee in Mexico
The history of coffee in Mexico dates back to the 16th century, when coffee was brought to the American continent by Spanish colonizers. The first coffee plantations in Mexico were established near the city of Veracruz, on the country's eastern coast. Over the following decades, Mexico became one of the largest coffee producers in the world, and its coffee was very popular in Europe and North America. By the mid-19th century, Mexico had become the world's second-largest coffee producer, after Brazil. In the decades that followed, coffee cultivation in Mexico was subjected to many difficulties, such as droughts, plant diseases and price drops on world markets. Nevertheless, Mexico remains one of the most important coffee producers in Latin America, and its coffee is prized by connoisseurs around the world. Today, Mexican coffee is often sustainably grown according to the principles of organic agriculture, making it prized by those seeking organically grown coffee. Mexican coffee is characterized by a complex flavor and aroma, with notes of citrus, chocolate and nuts, as well as pronounced acidity and a full body.