At Black Drop Coffee we have researched to select and roast a completely Authentic and Traditional Café De Olla. We have selected the traditional high grown organic Mexican coffee beans that get expertly roasted darker, to a mahogany black with a shining sugar coat.
The vast majority of Mexican coffee, and particularly organic coffee, is of Chiapas and Oaxaca.
Today, Mexico’s best coffee is grown by small farmers, ripened and dried along the roadways in the cloud-blanketed highlands in the southern-most states of Chiapas and over through Veracruz and Oaxaca. Traditionally the coffee beans are usually roasted a little darker than most almost a Viennese roast and coarsely ground — and they brew a nice, medium-bodied liquid with some spunk.
The more rural brew leans toward the Spanish, but it also has origins from use as a Mexican-flavored campfire version. Café de olla at its best is pot-boiled in earthenware with molassesy piloncillo sugar and spices like cinnamon, anise or cloves.
Cafe de Olla actually has four ingredients that contribute to is special flavor, the water, the coffee itself, the molassesy piloncillo sugar and spices like cinnamon, anise or cloves. Traditionally prepared in the “Olla” or clay pot. These hand-thrown, hand-decorated Mexican clay casserole pots impart a subtle but perceptible flavor to foods. A well-made olla is one whose bottom is not too thin, so it cooks well without burning. These pots need to cured before use.
The Black Drop Traditional Organic Café De Olla has been specially crafted for the many traditional city restaurants to offer the dark, delicious drink more regularly, served in old-fashioned earthenware mugs at the end of the meal.