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Mexican coffee is the gentle, easy-drinking cup of the Americas — soft-spoken, clean, and quietly sweet. Grown high in the shaded, smallholder hills of the country's south and washed to a bright clarity, it leans on toasted hazelnut, milk chocolate, and a wash of soft citrus rather than showy intensity. It is the archetypal mild breakfast coffee, and the base for café de olla, the cinnamon-and-piloncillo brew simmered in a clay pot.