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Mexican coffee producing areas introduce what are the characteristics of Mexican coffee

Published: 2026-04-09 Author: World Gafei

Last Updated: 2026/04/09, For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) Mexico-Chiapas (Chiapas) PB beans Mexico is located in the northern end of Central America, the uppermost edge of the coffee production belt, the Mexican coffee producing areas from the north to the coatepec (Cotepe) and veracruz (Veracruz) producing areas, the central is the Oaxac (Oaxaca) producing area Pluma (Pramin) coffee, the most

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Mexico-Chiapas (PB) green beans

Mexico is located at the northern end of Central America, the uppermost edge of the coffee production belt, the coffee producing areas of coatepec (Cortepe) and veracruz (Veracruz) in the north, the Pluma coffee in the Oaxac (Oaxaca) region in the middle, and the Chiapas (Chiapas) Highlands on the southern border with the Malavitte fruit producing region in Guatemala. The vast majority of Mexican coffee is washed Arabica coffee, which is characterized by a very strong special aroma, a bit like overfermented fruit. Chiapas (Chiapas) beans at the southernmost tip of Mexico have a mild and delicate taste and a very special aroma.

Shallow baking City (fragrance): the aroma of the fruit is full and a little wild, the acid is not obvious until a few seconds after drinking, the fat taste is thin, and the aftertaste slowly appears behind the tongue. It has the aroma and taste of Pengfeng tea.

Medium baking (general B): the aroma of fermented fruit, acid is a weak acid, smooth and round taste, with ripe tea flavor.

Re-baking (general C): the aroma of red vegetables, no acidity, clean taste, no extra impurities, sweet with fairy grass and wheat.

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